951 
123 



SciRR 
Desk 




HANEY'S TRADE MANUALS. 




THE 

STEWARD & BARKEEPER'S 

A COMPLETE AND PRACTICAL GUIDE 

FOR PREPARING ALL KINDS OF 

PLAIN AND FANCY MIXED DRINKS, 

AND 

POPULAR BEVERAGES. 

BEING THE 

MOST APPROYED FORMULAS KNOWN !N THE PROFESSION, 

DESIGNED FOIi 

HOTELS, STEAMERS, CLUB HOUSES, &C., &C. 

TO WHICH IS APPENDED RECIPES FOR 

Liqueurs, CoruiaL, letters, Syrups, 



$*w 1 ark: 

JESSE HANEY & CO., Pixlblislxex-s, 

119 NjLSSJLJJ street. 



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HALEY'S 

STEWARD & BARKEEPER'S 

MANUAL: 

A COMPLETE AND PRACTICAL GUIDE 

FOB PREPARING ALL KINDS OP 

PLAIN AND FANCY MIXED DRINKS 

AND 

POPULAR BEVERAGES. 

BEING THE 

MOST APPROVED FORMULAS KNOWN IN THE PROFESSION, 

DESIGNED FOB 

HOTELS, STEAMERS, CLUB HOUSES, &C., &C. 

TO WHICH IS APPENDED KECIPES FOB 

Liqueurs, Cordials, Bitters, Syrups, 



JESSE HANEY & CO., PUBLISHERS, 

119 Nassau Street. 



HANEY'S TRADE MANUALS. 



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Steward and Barkeeper's Manual.— A complete guide to 

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In the Clerk's Office of the District Court of the United States, for 
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Steward and Barkeeper's Manual. 



INDEX. 



Tlxe Figures in the following Table of Contents refer to the 
Numbers of the Recipes, which are numbered consecutively, and not 
the Paging. 



Albany Punch..-- 18 

Armory " 23 

Anglers " 29 

Arrack " 36 

Apple " 43 

Apple Toddy - 96 

Ale Sangaree 105 

Absinthe 132 

Archbishop 148 

Bimbo Punch 35 

Bird of Freedom Punch 6 

Brandy Punch (cold) 4 

" (hot) 3 

Barbadoes Punch 2 

Brandy Flip 62 

11 Shrub 66 

u Julep 73 

" Smash 86 

" Sour 87 

Bourbon " 90 

Brandy Fix 92 

" Sling 98 

" Sangaree 101 

" Cocktail 106 

" " 107 

" " 108 

" " 109 

" and Soda 123 

" Straight 125 

" Pony 124 

Black Stripe 128 

Brandy and Gum ..133 

" Burned 138 

Bishop , 144 

" (Protestant) 147 

Canadian Punch 33 

Continental " 25 

Chicago and Buffalo Punch... 27 
Champagne Punch 11 



Claret Punch 10 

Curagoa Punch 49 

Cherry Shrub 68 

Currant " 69 

Catawba Cobbler 78 

Claret " 79 

Champagne " 83 

Cocktail 106 

Champagne Cocktail 114 

California Wine Bitter Cock- 
tail 117 

Crimean Cup 145 

Cardinal 146 

Claret Cup 149 

Champagne Cup 151 

Emerald Isle Punch 22 

English Milk " 47 

Egg Nogg 55 

" " 56 

" « 57 

" " 58 

" Flip .'. 59 

" " 60 

Fruit Punch 24 

Flutermaginley 137 

Gin Punch 9 

Gothic Punch 40 

Gin Julep 74 

" Smash 84 

Sour 89 

" Fix 91 

" Toddy 95 

" Sangaree 102 

" Sling 97 

" Cocktail ...112 

" " 113 

u Straight 126 

I Gin and Tansy 127 

I Ginger Lemonade 155 



iv 



INDEX. 



Hock Cobbler 80 

Hot Rum 120 

Half and Half. 134 

Irish Whisky Punch 7 

Italian Lemonade 154 

Japanese Punch 17 

Juleps 71 

Japanese Cocktail 115 

Knickerbocker Punch 19 

Light Guard Punch 30 

Lemon Punch 51 

Lemonade - 153 

Lemon Cream Nectar 156 

Manhattan Island Punch 38 

Metropolitan Punch. 31 

Milk Punch 15 

Mother Pearl Punch 46 

Mint Julep 72 

Mulled Claret 150 

Nectar Punch 52 

Ocean Pearl Punch 28 

Old Maid's Punch 41 

Orange Punch.., 44 

Orgeat " 48 

Orangeade 152 

Punch. 1 

Pine Apple Punch 14 

Punch a la Romaine 53 

Port Wine Negus 64 

" " Sangaree 100 

Porter Sangaree 104 

Peach and Honey 129 

Post Cafe 139 

u " 140 

" " 141 

44 " 142 

il " 143 

Rocky Mountain Punch 32 



Raspberry Punch 20 

Roman ' u 16 

Rum " 5 

Ruby " 39 

Rum Flip 61 

" Shrub 67 

Raspberry Shrub 70 

Rhine Wine and Seltzer 131 

Saute rne Punch 12 

Skadeva " 13 

Sherry " 50 

Soda Negus 65 

Sherry Cobbler 77 

Sauterne " 81 

Santa Cruz Sour 88 

Sherry Sangaree 102 

Soda Cocktail..... 116 

Spiced Rum (hot) 119 

Sherry and Egg. 121 

Sherry and Bitters 122 

Stone Fence 130 

Tom and Jerry 135 

United States Service Punch. 45 

Vermont Cocktail 118 

West India Punch 37 

Western River Punch 2 

Whisky Punch (cold) 8 

" " (hot) 6 

" " (Scotch) 2 

« Julep 75 

" Cobbler 82 

" Smash 85 

" Toddy 94 

Sling 99 

Cocktail Ill 

" Skin, 136 

Yale College Punch 34 



WINES. 



Black Currant Wine 160 

Cherry Wine ..157 

Currant (rod) Wine 158 

Currant Wine 159 

Elder Wine 161 

Ginger Wine 162 

Gooseberry Wine 163 



Grape Wine 164 

Lemon Wine -165 

Mixed Fruit Wines 168 

Methegliii 170 

Orange Wine 166 

Parsnip Wine 169 

Raisin Wine 167 



INDEX. 



V 



CORDIALS. 



Aniseed 172 

Carraway 173 

Capillaire 176 

Cinnamon 175 

Cloves 174 

Cordials 171 

Cordial Syrup..... 187 

Ginger 178 

Ginger Brandy 180 



Ginger Gin 179 

Lemon 177 

Lovage 182 

Noyeau 185 

Peppermint 181 

Raspberry 183 

Rum Shrub 188 

Strawberry 184 

Usquebaugh 186 



LIQUEURS. 



Anisette 189 

Aqua Bianca 190 

Cordiale de Caladon 191 

Citron 192 

Citronette - 193 

Citronelle 194 

Christophelet 195 

Curagoa 196 

Eau D' Absinthe 197 

Eau D'Absinthe (French). . ..198 

Eau Celeste 199 

Eau de Cordiale 200 

Eau D'Amis 201 

Eau de Batave (Dutch Wa- 
ter) 202 

Eau de Claret 203 

Eau de Didon 204 

Eau D'Or 205 

Eau D'Or (German) 206 

Eau D'Argent (German) 207 

Eau D'Argent -.208 

Eau des Princesses 209 

Eau de Genievre . . .210 

Eau de Nap (Napoleon) 211 

Eau de Nobles 212 

Eau Nuptiale 213 



Eau de Pologne 214 

Eau de Templiers 215 

Eau de Vie de Dantzic 216 

" " " 217 

Escubac 218 

u 219 

Jasmin 220 

Liqueur de Men the 221 

" D'Orange 222 

" deRose 223 

Luft Wasser .224 

Marachino 225 

" 226 

Monpon 227 

Noyeau 228 

Parfait Amour 229 

Persicot 230 

Persicot (Dutch) 231 

Rosolis 232 

" (French 233 

u (Dutch) 234 

" (De Turin) 235 

Usquebaugh 236 

Vespetro 237 

" (French) 238 



BITTERS. 



Absinthe or Wormwood Bit- 
ter 239 

Angustura Bitters 240 

Brandy Bitters .241 

Dutch " 242 



Orange Bitters 243 

"Pick-me-up" Bitters 244 

Quinine Bitters 245 

" Wine 246 



vi 



INDEX 



AERATED WATERS- 



Aerated Gingerbeer 250 

Lemonade..- 247 

Orangeade 249 



Clove Syrup .254 

Jargonelle Syrup 258 

Lemon " 259 

Orange u 260 

Pine Apple " 257 

Raspberry " 255 



Artificial Champagne 269 

Acidulated Lemonade 264 

Acidulated Orangeade 267 



Raspberryade 248 

Sparkling Nectar .251 

Sparkling Cider 252 



Simple Syrup, 253 

Strawberry Syrup 256 

Syrup of Nectar 261 

Ginger 262 

" Peach Kernel 263 



Acidifying Solution 268 

Raspberry Vinegar - 265 

Strawberry " 266 



CONCENTRATED FRUIT SYRUPS. 



ACIDULATED SUMMER BEVERAGES, 



PREFATORY. 

The object of this work is to afford simple as well as 
popular directions for the production of mixed drinks. 
Drinking, the world over, but more particularly in America, 
is a fixed and recognized social custom — a social custom in 
and by itself. Even that perpendicular drinking, as it is 
termed, which so abounds among us, where the ceremony 
is rapidly gone through with, is, with the growth of our 
population, steadily on the increase. The revenues de- 
rived from the bars of many of our hotels and leading res- 
taurants is sufficient to pay all the expenses, leaving the 
profits from other sources clear and untouched. At very 
many of our watering places the bars are leased or rented 
of the proprietors of the hotels at a handsome figure, by 
persons altogether disconnected with the other departments 
of the establishment, and a large interest realized on the 
investment. 

Numerous and varied as is the list of our mixed or fancy 
drinks, as they are sometimes called, we do not despair of 
incorporating in these pages all, and even more than those 
common to the United States, so as to enable any person, 
with a little practice and strict attention to our recipes, to 
become in a short time thoroughly ait fait in their produc- 
tion. 

In addition to the benefit to be derived from a perusal 
of our work by those who propose making bar tending 
a business, the author has borne in mind those whose 
tastes may incline them to conviviality, and for this pur- 
pose incorporated a number of recipes derived from a 
multiplicity of sources for the concoction of many delicious 
beverages in quantities suited to the occasion. They are 
each and all of them reliable recipes, and will be found, on 
trial, to be in every particular what they appear in print. 

At the great Paris exposition, the American bar was one 
of the novelties and attractions ; and cocktails in the morn- 
ing were in demand among the people of every nationality. 

To the extensive formulas for American beverages we 
have added Cordials, Liqueurs, Bitters, and other recipes 
which will, we think, add materially to the value of our 
Manual. While it is not designed to advocate or commend 



PREFATORY. 



their use, and while we would urgently dissuade all from 
their abuse, to those wanting a practical and reliable guide 
to the preparation of any of these articles we believe this 
volume will be found every way satisfactory. 

The most unpleasant duties of the bartender are in the 
morning, when the bottles and decanters, reduced by the 
draughts of the day and night previous have to be refilled 5 
the tumblers, used just previous to closing, washed ; and 
everything put in order for the day's operations. Behind 
all well regulated bars, however, those of our larger hotels 
for instance, a servant is usually detailed for this duty ; but 
in bars where the receipts are more limited it devolves always 
on the bartender whose duty it is to make his appearance 
first in the morning. 

A system is in use behind all bars, varying with the ca- 
price of those having charge, regulating the positions of the 
different bottles and decanters, so that the hand may readily 
lay hold of them when required. A system of this kind, 
carefully adhered to, prevents the recurrence of mistakes, 
and economizes much time ; each bottle being always found 
in its place. 

A long white apron is almost an indispensable requisite 
behind a bar ; and in summer time a white linen coat pre- 
sents a tidy appearance, at the same time being comfortable. 
A pair of old boots or shoes with slits cut in them, or cut 
away altogether from the insteps and ball of the foot, are 
quite as easy, and on the whole to be preferred to slippers. 

A well ordered bar should be supplied each day with a 
number of clean, soft towls, hung conveniently on the out- 
side of the bar for the use of customers. A number of 
glasses occupying trays should be placed at convenient 
distances, so that visitors may have no trouble in helping 
themselves to iced water from the pitchers stationed beside 
them. 

There should be no economy of glasses or decanters — 
enough of every kind for use always being kept on hand— as 
they lend a particulary handsome appearance to a bar when 
Well arranged behind it. 



STEWARD AND BARKEEPER'S 

MANUAL. 



MIXED DRINKS AND HOW TO MAKE THEM. 



1. — PUNCH. 

This we believe to be the oldest of all made drinks. Of 
its origin we are unable to give any reliable testimony. 
How many a blessing spoken over night, and how many an 
anathema spoken in the morning, have fallen upon the head 
of the unconscious individual who first brewed this insidi- 
ous and seductive promoter of conviviality in mankind ? 

So many are the different methods employed in mixing 
punch, that no imperative rules can be given even affecting 
the sweetness or acidity of the mixture, as tastes differ 
materially in all things. In making hot punch, it is con- 
ceded that it is better to put in the liquor before adding the 
water ; and in cold punch vice versa. But really we do 
not see why a distinction should be made between the two. 
The precise proportion of spirit and water is like the amount 
of sugar or syrup used, a matter of preference determined 
by the palate. A successful punch is where all the ingre- 
dients are so amalgamated that no single one is more per- 
ceptible than another. This is what bon-vivants claim to 
be the secret of punch-brewing. A system long in vogue 
is where the lumps of sugar are rubbed upon the rind of 
the lemon to extract its flavor, thereby causing the vessels 
that contain the essence to become broken, and the con- 
tents absorbed. But this process is laborious, and seldom 
followed by the best punch mixers, save when a goodly 
number are to be supplied, 

2— SCOTCH WHISKY PUNCH. 

The sugar should first be thoroughly dissolved in the 



12 STEWARD AND BARKEEPER'S MANUAL. 



hottest of water. The whisky ought to be of the finest 
quality, Islay being generally preferred. If for a large 
party, cut the lemon peei thin, and steep it in the pure 
spirits, or rub upon the peel the lumps of sugar before dis- 
solving 5 by either of these means the flavor is successfully 
extracted. In making a punch behind the bar time is not 
allowed for either of these processes. As we have before 
remarked, the proportions are so much a matter of taste that 
it would be presumptuous to lay down any imperative rule. 

3. — HOT BRANDY PUNCH. 

Use the best Cognac brandy, it being preferable here to 
all other kinds. White loaf sugar for sweetening, dissolved 
in boiling water — just enough for the purpose — this to be 
done first of all, before the spirits are used. Then pour 
the brandy into the glass, and add the water, with a slice 
of lemon, and, if desired, a sprinkling of nutmeg. 

4 — COLD BRANDY PUNCH. 

Fill a large bar glass with chopped or shaved ice ; two 
teaspoonfuls of white sugar ; add a tablespoonful of rasp- 
berry syrup ; two wine glasses of brandy ; one wine glass 
of water; one lime; a slice of pine apple; two slices of 
orange ; berries. The whole to be shaken, and drank 
through a straw, or with the aid of the strainer. For a 
party of fifteen use § gallon of water ; 2 J quarts of brandy ; 
1\ lbs. of sugar ; 2 or 3 oranges cut in slices ,• 1 sliced 
pine apple ; \ pint of Jamaica rum ; juice of 4 lemons ; 1J 
gills of raspberry or other syrup ; ice. Stir well in a large 
punch-bowl. 

5.— HOT RUM PUNCH. 

A wine glass of Jamaica rum ; 2 wine glasses of boiling 
water ; 2 lumps of sugar well dissolved in a wine glass of 
water. Put this last into the tumbler add the rum, and 
afterward the remainder of the water. Drop in a thin skin 
of lemon. 



STEWARD AND BARKEEPER^ MANUAL. 13 



6.— HOT WHISKY PUNCH. 

For this, use ingredients in same proportion as for hot 
rum punch, and prepare it after the same fashion. 

7, — IRISH WHISKY PUNCH. 

The same method is applicable here as in the above. If 
acidity is desired, squeeze some of the juice of the lemon 
into the glass before the whisky is poured in. The spirits 
used should always have age, as Irish whisky, when new, 
is by no means fit to drink. 

8. — COLD WHISKY PUNCH. 

This is seldom called for at a bar. Properly, it should 
first be mixed hot, and allowed to cool, giving at least a 
day to it when made for a large party 

9.— GIN PUNCH. 

Use a large bar glass filled with shaved ice ; 2 table- 
spoonfuls of white sugar ; 1 tablespoon fill of raspberry 
syrup; 1 J wine glasses of gin; 1 wine glass of water; 1 
lime cut into halves ; 1 slice of orange ; 1 piece of pine- 
apple. Shake this, and if berries are in season, ornament 
with them. A straw may be used to sip through. There 
is another recipe for gin punch as follows : \ pint of gin ; 
1 gill of maraschino ; 2 lemons, the juice of ; a piece of the 
rind ; 4 oz. of syrup ; 1 quart bottle of Seltzer water ; ice. 

10. — CLARET PUNCH. 

Large bar glass of chopped or shaved ice ; 2 tablespoon- 
fuls of sugar 5 1 slice of lemon ; 1 slice of orange. This to 
be shaken and garnished with berries. 

11. — CHAMPAGNE PUNCH. 

This recipe is for a party of four ; or, if the party are to 
sit, double the ingredients : 1 qt. bottle of wine ; i lb, of 



14 STEWARD AND BAKKEEPEU'S MANUAL. 

sugar, or even more if called for ; 1 wine glass of straw- 
berry syrup 5 a portion of pineapple, sliced ; \ sliced lemon ; 
1 sliced orange. 

12. — SAUTEKNE PUNCH. 

This is made in precisely same way as claret punch, sub- 
stituting sauterne for the other wine. Use large bar glass. 

13. — SCADEVA PUNCH. 

Fill a large bar glass with shaved ice ; 1 tablespoonful 
of sugar ; 1 wine glass of brandy ; 2 slices of lemon ; a few 
drops of vanilla or other extract. Shake them well. This 
drink is seldom called for at a bar, and is known only to a 
few prominent bar-tenders. 

14. -PINEAPPLE PUNCH. 

Pineapple punch is made by adding sliced pineapple to 
brandy punch. In preparing for a party, put the pine- 
apple and sugar together in a bowl, and let them stand be- 
fore adding the other ingredients. A large block of ice 
should be used, and fruits generously. 

15.— MILK PUNCH. 

Use a tablespoonful of pulverized sugar ; 1 J wine glasses 
of spirits ; chopped ice, not shaved* ; fill with milk, and 
stir slowly with spoon. Sometimes the ingredients are 
well shaken, and nutmeg sprinkled upon the surface. This 
* drink is very nourishing and popular for convalescents 
among the faculty. Use a large bar glass. Milk punch is 
sometimes made with hot milk, no ice being used. 

16 —ROMAN PUNCH. 

A popular drink among the fair sex. 1 tablespoonful of 



*As this beverage is drank directly from the tumbler, without the aid of a straw, 
chopped ice is preferable to shaven, the latter being apt to insinuate itself next the 
teeth 



STEWARD AND BARKEEPER'S MANUAL. 15 



fine white sugar ; 1 tablespoonful of raspberry or straw- 
berry syrup ; V 2 wine glasses Jamaica rum ; 1 slice of 
orange ; 1 slice of lemon ; 1 teaspoonful of port wine. All 
this in a bar glass of chopped ice, to be well shaken, and 
imbibed through a straw. 

17.— JAPANESE PUNCH. 

The juice of one lemon ; a piece of the rind ; 1 table- 
spoonful of sugar ; 1 slice of pineapple ; 1^ wine glasses 
of brandy ; 1 teaspoonful of arrack ; some ground cinna- 
mon. Use a large bar glass filled with chopped ice. 

18. — ALBANY PUNCH. 

Melt a couple of lumps of sugar ; add some lemon juice, 
and strain into a glass. Add a wine glass and a half of 
Santa Croix rum. Moisten the rim of the glass with lemon. 

ID.— KNICKERBOCKER PUNCH. 

This is made of Rhine wine and curagoa, a wine glass of 
the latter to a large bar glass of the former ; a teaspoonful 
of Madeira wine; two slices of orange; a few raisins; a 
dash of syrup and arrack. 

20.— RASPBERRY PUNCH. 

One and a half teaspoonsful of raspberry vinegar ; a few 
pieces of lump sugar; boiling water ; 1 teaspoonful of noyau; 
1 wine glass cognac ; 1 wine glass rum. This is chiefly a 
home drink, made in larger quantities and bottled. 

21.— WESTERN RIVER PUNCH. 

Use large bar glass of shaved ice ; 1 tablespoonful of 
sugar; 1 pony glass brandy ; 1 wine glass of port wine ; 
lemon juice ; 2 slices of orange. To be shaken well, and 
sipped through straw. 



16 



STEWARD AND BARKEEPER'S MANUAL. 



22.— EMERALD ISLE PUNCH. 

Two wine glasses Irish whisky ; 1^ teaspoonsful of sugar* 
1 slice of lemon ; 2 wine glasses of hot water. 

23. — ARMORY PUNCH. 

Use large bar glass filled with ice ; 1 tablespoonful of 
sugar ; 1 wine glass of brandy ; 1 pony glass of maras- 
chino j 1 wine glass of Catawba wine. Shake the mixture 
well. 

24. — FRUIT PUNCH. 

Use large bar glass. 1 table-spoonful of sugar; *1J 
wine glasses of cognac ; 1 wine glass of Jamaica rum ; 1 
glass of noyan ; juice of half a lemon 5 2 slices of orange ; 
raisins; berries; 1 lime. Shake well. 

25. — CONTINENTAL PUNCH.— (For two.) 

1 pint bottle of champagne • 1 wine glass of brandy ; 3 
slices of orange ; 1 slice of pineapple. Put the fruit into 
the glasses, pour over them the brandy, then add the cham- 
pagne which should be taken invariably from the cooler. 
This is a superb punch. 

86. — BIRD OF FREEDOM PUNCH. 

Two lumps of sugar, these to be dissolved in a little 
boiling water ; 1 J tumbler of Monongahela • 2 tablespoonsful 
of New England rum. Boiling water. 

27.-CHICAGO AND BUFFALO PUNCH. 

Equal parts of Catawba (sparkling) and Isabella ; 1 
wineglass of sauterne ; J wineglass marashino. Use fruit, 
berries and ice. Mix in large bar glass. 



STEWARD AND BARKEEPERS MANUAL. 17 



28.— OCEAN PEARL PUNCH. 

One bottle of claret ; I bottle of soda water ; ^ pound of 
ice ; 4 tablespoonsful of powdered sugar ; 1 teaspoonful of 
ground cinnamon ; 1 liqueur glass of curagoa. Put these 
into a bowl and stir until well mixed. 

t29 .—ANGLER'S PUNCH. 

One quart of brandy ; one quart of Jamaica rum 5 four 
sliced lemons ; f pound of white sugar 5 1 quart of wa- 
ter ; J pint of boiling milk. Steep the lemons in the brandy 
and rum for five or six hours ; add the other ingredients, 
and strain. This punch is popular among pic-nic parties, 
and among tourists. It serves well to bottle. This recipe 
is for a party of fifteen. 

30 — LIGHT-GUARD PUNCH 

Two bottles of champagne ; 1 pint of sherry ; 1 pint of 
brandy ; 1 pint of white wine ; \ pineapple, sliced ; 2 
oranges; 3 lemons, the juice of; sugar to sweeten properly; 
ice. This recipe is for a party of fifteen. The punch is to 
be mixed in a bowl. 

31.— METROPOLITAN PUNCH. 

This punch is composed of claret wine, soda water, bran- 
dy and sherry. Add to these lemon juice, sugar and cut 
pineapple. The proportions are to six bottles of claret and 
six of soda water, use one each of brandy and sherry. 
This punch improves by being kept for a few weeks after 
bottling. 

32. — ROCKY MOUNTAIN PUNCH. 

Four bottles of champagne ; 1 pint of Jamaica rum ; J 
pint of maraschino ; 4 lemons, sliced ; sugar. Mix in large 
punch bowl. Place in centre of bowl a large block of ice, 
ornamented with loaf sugar, rock candy, sliced oranges and 



18 STEWARD AND BARKEEPER'S MANUAL. 

a bunch of white grapes. This recipe is for a party of 
fifteen. 

33.— CANADIAN PUNCH. 

One quart of rye whisky 5 ^ pint of Jamaica rum 5 \ 
pineapple, sliced \ 4 lemons, sliced ; 2 quarts of water ; 
ice and sugar. 

34.— YALE COLLEGE PUNCH. 

One quart bottle of brandy ; 1 pint bottle of champagne ; 
two bottles of soda water; 4 tablespoonsful of powdered 
sugar ; 2 slices of pineapple, cut up. Use champagne gob- 
let. Six Yale students will get away with the above very 
cleverly. 

35.— BIMBO PUNCH. 

Steep in one quart of Cognac brandy six lemons cut in 
slices, for five or six hours. Eemove the lemons. Dissolve 
a pound of loaf sugar in a quart of hot water, and add this 
to the brandy. Allow the mixture to cool before bottling, 
and use as a liqueur. 

36. — AERACK PUNCH. 

The substitution of arrack for brandy in the above re- 
ceipt, is all that is necessary for the production of a delicate 
and delicious liqueur ; but to make more properly arrack 
punch, use two-thirds rum to that of arrack. Consider- 
able sweeting is required. Use the juice of two lemons, 
and add six wine glasses of water. 

37. — WEST INDIA PUNCH. 

Two quart bottles Santa Cruz rum ,• 1 quart bottle 01 
Jamaica rum ; 5 quarts water ; 6 lemons, sliced. Sugar 
at discretion, with some of the syrup of preserved ginger. 



STEWARD AND BARKEEPER'S MANUAL. 



19 



38. — MANHATTAN ISLAND PUNCH. 

Squeeze the juice of three large Havana oranges on a 
pound of loaf sugar ; pour upon this a quart of boiling wa- 
ter 5 one half pint of arrack, and a bottle of brandy, heated. 
Pare the peel very thinly from a third orange, and throw 
into the mixture ; then stir slowly for half an hour. Drink 
when cold. 

39. — RUBY PUNCH. 

This is made of three parts green tea to one one each of 
arrack and port wine ; half a tumbler of lemon juice, and a 
pound of loaf sugar, dissolved first in the tea. 

40.— GOTHIC PUNCH. 

Two bottles of still Catawba ; a small bottle of claret ; 
half a pineapple, or a couple of oranges if preferred ; five 
tablespoonsful of sugar Cool with ice, and add a small 
bottle of Heidsieck. These proportions will make suffi- 
cient for five. 

41. — TEA, OR OLD MAID'S PUNCH. 

Make enough tea for the party to be supplied ,• a cup to 
each person. Have ready a metallic pitcher, well heated 
before the fire ; into this put some brandy, a wine glass for 
each of those present ; Jamaica rum in the same quantity ; 
and enough of lump sugar, with the juice of one lemon. 
Set fire to this, and pour in the tea ) stirring gently, mean- 
while, with a ladle. 

42. — BARBADOSE PUNCH. 

One quart of Jamaica rum ; 1 quart of Cognac brandy ; 
I pound of loaf sugar ; 4 lemons ; 3 quarts of boiling wa- 
ter ; 1 teaspoonful of nutmeg. To each glass of this mix- 
ture add a tablespoonful of guava jelly. This recipe is for 
a party of fifteen. 



20 



STEWARD AND BARKEEPERS' MANUAL. 



43. — APPLE PUNCH. 

Place in a China punch bowl alternately, with powdered 
sugar between each layer, slices of apple and lemon, the 
core of the apple being removed. Ice these well, and pour 
over the fruit a bottle of white wine or claret. Fill the 
glasses from a ladle. 

44. — ORANGE PUNCH. 

The juice of three or four oranges ; the peel of one or 
two oranges ; f pound of lump sugar j 3^ pints of boiling 
water. Infuse for about half an hour j strain ; add half a 
pint of London porter; rum and brandy, pint each. A 
glass of any of the liqueurs may be added advantageously. 

45.— UNITED SERVICE PUNCH. 

This is concocted of arrack, say a pint, with the juice of 
six or eight lemons added to two pints of hot tea, with 
three quarters of a pound of loaf sugar dissolved in it ; 
having previously rubbed together a portion of the sugar 
and the peel of the lemons to extract the flavor of the rind. 

46.— MOTHER OF PEARL PUNCH. 

Two gallons of Brandy ; 1 gallon of water ; J gallon of 
tea ; 1 pint Jamaica rum ; ^ pint chartreuse ; juice of eight 
lemons ; If pounds of white sugar. Mix, strain, bottle and 
keep on ice — the longer the better. 

47.— ENGLISH MILK PUNCH. 

One quart of old Jamaica rum and 2 quarts of French 
brandy, mixed ; 1 quart of milk, with 2 of water added. 
Pour the spirits into the milk, stirring meanwhile. Add a 
couple of cups of strong green tea ; a few cloves ; the rind 
of three lemons ; one pineapple, peeled and sliced. Allow 
this to stand for an hour ; filter and bottle. When used 
let it be with ice. 



STEWARD AND BARKEEPER'S MANUAL. 



21 



48. — OEGEAT PUNCH. 

This is composed of equal parts of orgeat syrup and 
brandy, with the addition of a little lemon juice. Use for 
the purpose a large bar glass filled with chopped or shaved 
ice. A few berries adds ornament, and a dash of port wine 
additional flavor. 

49. — CURACOA PUNCH. 

Fill a large bar glass with shaved ice ; 1 tablespoonful 
of sugar j 1 wine glass of brandy \ wine glass Jamaica 
rum ; 1 pony glass of curagoa j the juice of a lemon. Shake 
this well, and ornament with a couple of slices of pineapple, 
and berries if in season. 

50. — SHERRY PUNCH. 

Two wine glasses sherry ; 1 tablespoonful of sugar ; 
orange and lemon, two slices each. Use large glass filled 
with shaved ice \ shake well, and place straw in glass. 

51. — LEMON PUNCH. 

The juice of four lemons ; the peel of one lemon ; one 
pound lump sugar ; 3 J pints boiling water ; 2 pints rum or 
brandy ; \ pint of porter ; 1 liqueur glass of curaqoa. For 
additional instruction see recipe No. 44. 

52. — NECTAR PUNCH. 

Throw the peel of ten lemons into a pint of rum ; let it 
tand for a couple of days ; add a pint and a quart of cold 
water, with two and a half more pints of rum and the juice 
of the lemons, with a quart and a pint of boiling milk and 
some grated nutmeg. Allow this to stand for a day, covered. 
Add a couple of pounds loaf sugar ; strain and bottle for 
use. 



22 



STEWARD AND BARKEEPER'S MANUAL. 



53. — PUNCH A LA ROMAINE. 

Beat an egg with the juice of a lemon ; add a tablespoon- 
ful of syrup ; a wine glass of the finest Cognac ; one of old 
J amaica ; a liqueur glass of maraschino. Use large bar glass 
filled with shaved ice 

54.-EGG NOG AND FLIP. 

Having exhausted the subject of punches, we will now 
consider in order the other drinks which are more commonly 
in demand at bars than many of those we have given re- 
ceipts for. Egg Nogs and Flips are now to be treated. 
Egg Nog, we believe, is originally an American institution, 
popular both at the North and at the South, but more 
particularly in the southern states during the holiday sea- 
son. It is, with milk punch, popular among the faculty 
for the encouragement and aid of convalescents. 

55. — EGG NOG. 

One tablespoonful of fine white sugar ; one tablespoonful 
of cold water and one egg ] one and half wine glasses of 
brandy. Let the glass be filled one quarter or half with 
broken or shaved ice. After the sugar, egg, water and 
spirits are placed in the tumbler, fill up with milk and 
shake well. Santa Cruz or Jamaica rum may be used in- 
stead of brandy, or brandy and rum combined, allowing one 
or the other slightly to predominate. This drink may be 
made hot by using boiling milk without the ice. 

56.— EGG NOG. — (For a party of twenty.) 

Half dozen eggs ; 1 quart brandy ; J pint Santa Cruz 
rum ; 1 gallon of milk ; f pounds white sugar. Beat separ- 
ately the whites and the yolks of the eggs. Mix all the 
ingredients except the whites, which should be beaten until 
they have a light frothy appearance, in a punch bowl, then 
let the whites float on top. 



STEWARD AND BARKEEPER'S MANUAL. 23 



57. — EGG NOG. 

Here is another method, for a party of twenty or there- 
about : IS or 20 eggs, the yellow of; 15 tablespoonfuls of 
pulverized sugar ; beat these well together, and grate into 
this one nutmeg. Add 1 pint of brandy or Jamaica rum j 
3 or 4 glasses of sherry. Have on hand, and beat into a 
froth, the whites of the eggs ; then beat all together, and 
add two and a half quarts of rich milk. This is a pleasant, 
mild and nutritious drink. 

58. — EGG NOG. 

Sherry wine is not unfrequently used as a substitute for 
the stronger liquors. Put into a large tumbler, quarter 
full of broken ice, a tablespoonful of white sugar ; break an 
egg on the rim of the glass and turn in the yolk j fill it up 
with milk ; shake well ) grate on top a little nutmeg, and 
drink to the health of your family. 

59. — EGG FLIP. 

Beat up four eggs ; add half a dozen lumps of sugar, and 
stir, pouring in boiling water until the pitcher is three 
quarters full, then add three tumblers of Cognac, or two of 
Cognac and one of Jamaica rum ; or use rum alone if brandy 
be not at hand. 

60. — EGG FLIP. 

This beverage is more commonly made with ale boiled 
in a saucepan ; say a pint. Beat up the white of an egg ; 
add a couple of tablespoonfuls of sugar, brown coffee sugar 
being as good as any ; pour the ale on slowly and keep 
stirring. Pour back and forth from one vessel to another, 
continuing this for two or three minutes. This is some- 
times called Ale Flip. 

61. — RUM FLIP. 

Follow the directions in the above receipt, only keep the 



24 STEWARD AND BARKEEPER'S MANUAL. 



ale separate until time to mix, when pour into the vessel 
containing the eggs, sugar, &c., a glass of old Jamaica ; 
then take that holding the ale, and continue pouring from 
pitcher to pitcher. 

62. — BRANDY FLIP. 

One tablespoonful of sugar ; one wine glass of brandy. 
Add to this enough of boiling water ; stir ; throw in a 
piece of hard, dry toast, or toasted cracker ; add nutmeg 
and spice. 

63. — NEGUS SHRUB. 

Negus is not unfrequently made of any of the light wines, 
but usually of port as that is sweeter and more fruity. 

64.— PORT WINE NEGUS. 

This is very simple, and prepared in, the same way as 
brandy flip, without the toast, substituting port for Cognac. 
One teaspoonful of sugar ; one wine glass of port wine ; one 
tumbler third full of hot water ; grate nutmeg on top. 

65.— SODA NEGUS 

A very pleasant and refreshing drink. Use a pint of 
port wine ; six or eight lumps of sugar ; a few cloves ; some 
grated nutmeg or ground cinnamon. Warm this in a sauce- 
pan, pour it thence into a jug or pitcher, and turn in a bot- 
tle of soda water. 

66.— BRANDY SHRUB. 

To the juice of half a dozen lemons add the rind of two 
lemons. Cover this and allow it to stand for a couple of 
days. Add a quart bottle of sherry and two pounds of 
loaf sugar. Strain and bottle it. 



STEWARD ANT) BARKEEPER S MANUAL. 



25 



67. — RUM SHRUB. 

Substitute brandy instead of rum in the above receipt. 
Sometimes orange juice is used instead of lemon. Consid- 
erable time should be allowed for this to stand after corking. 

68.— CHERRY SHRUB. 

This is made of the sour cherry after it has ripened. Put 
them into a pot, and place this in another of iron, contain- 
ing water ; hang this over a fire to extract the juice from 
the fruit ; strain and add sugar. When ready for bottling 
add spirits, either brandy or whisky. Of the latter Monon- 
gabela is preferable, a gill to each pint. 

69. — CURRAXT SHRUB. 

Boil the curarnts and add the syrup of a pound of su 
gar to a pint of the juice after it has been strained. Add 
before cooling two gills of spirits to a quart of the shrub. 

70.— RASPBERRY SHRUB. 

To one quart of raspberry syrup add a third of vinegar ; 
and to every pint of the shrub put a wine glass of brandy. 

71.— JULEPS. 

Of all the productions of the bar the julep is, without 
question, the clief cVceavre. It is essentially and originally 
American, and is made to perfection in the Southern States 
where it is universally popular. The varieties are numer- 
ous ; but the mint julep is deservedly the most celebrated 

72.— MINT JULEP. f 

Fill a large bar glass with thinly shaven ice ; place on 
top a few sprigs of fresh mint and a tablespoonful of white 
sugar ; pour in a wine glass and a half of the finest Cognac ; 
add a few berries and a couple of slices of orange. Shake 
this well ; dash with port wine or Jamaica rum. Sprinkle 



26 



STEWARD AND BARKEEPER'S MANUAL. 



some white sugar on top, and if ornamentation is desired 
add a few more berries and a fresh slice of the orange, with 
some additional mint in the center. Imbibe through a 
straw. 

73. — BRANDY JULEP. 

The brandy julep is made the same as the mint julep, 
without the mint. It is like the play of Hamlet, with the 
prince left out. 

74.— GIN JULEP. 

The gin julep is made the same as the mint julep, substi- 
tuting gin for brandy, and omitting the mint. 

75. — WHISKY JULEP 

The whisky julep is made like the mint julep, omitting 
all fancy fixings save the mint. 

76. — THE COBBLER. 

A delicious summer drink is the cobbler, being with some 
a favorite over the julep. It had its origin in the United 
States, and is rather simpler in its construction than the 
mint julep. 

77 — SHERRY COBBLER. 

Two wine glasses of sherry,- one tablespoonful of sugar; 
two slices of orange Proceed in this way : Fill a large 
bar glass with broken ice ; put the sugar on top of this ; 
pour in the wine ) insert the slices of orange in the ice or 
lay them on top ; throw in some berries if in season, and 
shake all together. Place a straw in the glass. 

78.— CATAWBA COBBLER. 

One tablespoonful of sugar; two wine glasses of Catawba ; 
two or three slices of orange. Follow the same method as 



STEWARD AND BARKEEPER'S MANUAL. 27 

in making the r.herry co bier. It is net necessary to mea- 
sure the wine, but till the tumbler right up from the bottle; 
two wine glasses full are about what it will hold with the 
ice. Sip through a straw or glass tube. 

79. — CLAEET COBBLER. 

Use the same method as in the Catawba cobbler ; using 
claret wine instead. 

80.— HOCK COBBLER. 

This also is made the same as the Catawba cobbler, sub- 
stituting hock for the native wine. 

81. — SAUTE RNE COBBLER. 

The same directions are to be followed as in the case of 
the Catawba cobbler. 

82. — WHISKY COBBLER. 

Two wine glasses of whisky ) one tablespoonful of sugar ; 
two slices of orange. Follow the instructions given with 
No. 77. 

83. — CHAMPAGNE COBBLER. 

One bottle of wine to four persons ; one tablespoonful of 
sugar for each glass ; one slice of orange. Fill each tum- 
bler one third full with ice, and the balance with wine. 

84. — GIN SMASH. 

One wine glass gin ; two teaspoonfuls of sugar. A few 
drops of water, some broken ice and a couple of sprigs of 
mint. Add a slice of orange and a few berries. 

85.— WHISKY SMASH. 

One wine glass of whisky ; two teaspoonfuls of sugar ; a 



28 STEWARD AND BARKEEPERS MANUAL. 

few drops of water ; a lump or so of ice, and a couple of 
sprigs of mint. 

86. — BRANDY SMASH. 

One wine glass of brandy ; two teaspoonfuls of sugar ; 
half wine glass of water 5 some broken ice ; a couple of 
sprigs of mint. Add a slice or two of orange, and berries if 
in season 

87. — BRANDY SOUR. 

One wine glass of brandy ; half wine glars of water; one 
tablespoonful of sugar ; half of a lemon. Squeeze a por- 
tion of the juice of the lemon into the tumbler, which should 
be one quarter full of ice, and rub the lemon on the rim of 
the glass. Stir with a spoon. 

88.— SANTA CRUZ SOUR. 

This is a very popular drink in the summer season, and 
really cue of the most palatable and refreshing that comes. 
It is made in precisely the same way as the above, substi- 
tuting St. Croix or banta Cruz nun for brandy. 

83. -GIN SOUR. 

Follow the same method here as advised in No. 87, using 
the ingredients in the same proportion, substituting gin for 
brandy. 

90.— BOURBON SOUR 

One and a half wine glasses of bourbon whisky ; one 
wine glass of water ; one tablespoonful of sugar ; half of a 
lemon. Squeeze into the tumbler a portion of the juice of 
the lemon, and rub the rim of the glass. Add a slice of 
fresh lemon to the mixture. 



STEWARD AND BARKEEPER'S MANUAL. 



29 



91. — GIN FIX. 

One wine glass of gin ; half wine glass of water ; one 
tablespoonful of sugar; juice of half a lemon; ice. Stir 
with a spoon, and add a slice or two of orange, pineapple or 
berries if in season. 

92. — BRANDY FIX. 

Use the same ingredients as in the branay sour, with the 
addition of fruits and berries. In the manufacture of fixes 
and sours a small bar glass or ordinary tumbler is employed, 
and a strainer placed in the glass to drink through, A 
small piece of the peel of the lemon adds a flavor to both 
drinks. 

93. — BRANDY TODDY. 

One wine glass of brandy ; half wine glass of water ; one 
teaspoonful of sugar ; one small lump of ice. Stir with a 
spoon. For hot brandy toddy use boiling water. 

94. -WHISKY TODDY. 

One and a half wine glasses of whisky ; cne wine glass 
of water; one teaspoonful of sugar; one small lump of ice. 
Stir with a spoon. 

95.— GIN TODDY. 

One wine glass of gin; one wine glass of water; cne 
teaspoonful of sugar ; one small lump of ice. Stir with a 
spoon. 

96.— APPLE TODDY. 

Two wine glasses of "Apple Jack " ; one tablespoonful of 
white sugar ; half of a baked apple. Add boiling water and 
nutmeg. This drink ought never to be made with a suspi- 
cion of weakness. It is only drank in cold weather, and 
needs to be a little strong to be satisfactory to the epicurean. 



so 



STEWAKD AND BAEKEEPER ? S MANUAL. 



97.— GIN SLING. 

One wine glass of gin ; one wine glass of water ; one 
teaspoonful of sugar ; one small piece of ice. Grate nut- 
meg on top. 

98. — BRANDY SLING. 

One wine glass of brandy ; one wine glass of water ; one 
teaspoonful of sugar ; one small piece of ice. Grate nutmeg 
on top. 

99. — WHISKY SLING. 

One wine glass of whisky ; one wine glass of water; one 
teaspoonful of sugar; one small piece of ice. No nutmeg. 
Use for each of these a small bar glass ; and if a hot sling 
is called for, use boiling water in lieu of the ice. 

100. — PORT WINE SANGAREE. 

Two wine glasses of port wine ; one large teaspoonful of 
sugar ; some shaved ice. Shake or stir well with a spoon 
and grate nutmeg on top. Use an ordinary tumbler. 

101. — BRANDY SANGAREE 

One wine glass of brandy ; half wine glass of water ; one 
teaspoonful of sugar ; one small lump of ice. Stir with a 
spoon and dash on some port wine. 

102. — GIN SANGAREE, 

One wine glass of gin ; half wine glass of water ; one 
teaspoonful of sugar; one small lump of ice. Stir with a 
spoon, and add a dash of port wine. 

103.— SHERRY WINE SANGAREE. 

Two wine glasses of sherry ; one large teaspoonful of 
sugar. Fill tumbler one-third full of shaved ice ; grate a 



STEWARD AND BARKEEPER'S MANUAL. 



31 



little nutmeg. This beverage is very pleasant when made 
hot. For the foregoing drinks use the small glass. 

104. — PORTER SANGAREE. 

Sweeten with a teaspoonful of sugar a glass of the malt, 
and grate nutmeg on top. The sugar may be dissolved 
first in a little water. 

105. — ALE SANGAREE. 

This is made the same as porter sangaree. For both use 
a large half pint glass. 

106. — THE COCKTAIL. 

The ''Cocktail" is of recent origin, but has rapidly 
risen in favor. It is most frequently called for in the morn- 
ing and about half an hour before dinner. It is sometimes 
taken as an appetizer. It is a welcome companion on 
fishing excursions, and travelers often go provided with it 
on railroad journeys. 

107. - BRANDY COCKTAIL. 

Two or. three dashes of gum syrup ; one or two dashes of 
bitters ; one wine glass of brandy ; one small lump of ice ; 
one small piece of lemon peel. Stir with a spoon. 

108. — BRANDY COCKTAIL. 

Two or three dashes of syrup ; one or two dashes of bit- 
ters ; one wine glass of brandy ; one dash of absinthe. 
Fill tumbler one-third full of ice. Stir ; strain into a fancy 
wine glass ; first squeeze a piece of the lemon peel over, 
then drop it into the cocktail. Moisten the rim of the glass 
with lemon. 

109. — BRANDY COCKTAIL. 

Two dashes of bitters ; one liqueur glass of Curayoa ; 



32 



STEWARD AND BARKEEPER'S MANUAL. 



one w!ne glass of brandy ; one small lump of ice; one piece 
of lemon peel. Stir with a spoon. 

110. — BRANDY COCKTAIL. 

Three or four dashes of gum syrup ; two dashes of bit- 
ters ; one wine glass of brandy ; one dash of absinthe ; fill 
tumbler one-third full of ice; stir. Moisten the rim of a 
fancy wine glass with lemon, and dip it in pulverized white 
sugar ; strain the cocktail into it, and drop in a small piece 
of lemon peel. 

111. — WHISKY COCKTAIL. 

Three or four dashes of gum syrup ; two dashes of bit- 
ters ; one wine glass of whisky ; one small lump of ice ; one 
piece of lemon peel. Stir with a spoon. If requested to 
strain, use a fancy red wine glass. It is a matter of pre- 
ference with many to drink the cocktail from the glass in 
which it is made. 

112. — GIN COCKTAIL 

Two or three dashes of gum syrup ; two dashes of bit- 
ters; one wine glass of gin; a dash of Curagoa ; a small 
piece of lemon peel. Stir with a spoon. A cocktail should 
never be shaken. 

113— GIN COCKTAIL. 

Two or three dashes of gum syrup ; two dashes of bit- 
ters ; one wine glass of gin ; a dash of absinthe; ice. Stir ; 
moisten the rim of a wine glass with lemon, and strain it 
into the cocktail. Throw in a piece of lemon peel. 

114.— CHAMPAGNE COCKTAIL. 

One teaspoonful of sugar ; two dashes of bitters ; one 
piece of lemon peel. Fill large bar glacS ono quarter full 
of broken ice • fill up with wine ; agitate well with a spoon. 



STEWARD AND BARKEEPER'S MANUAL. 33 

One quart bottle of wine will make a little over four large 
cocktails. 

115. — JAPANESE COCKTAIL. 

Orje liqueur glass of Curaqoa or maraschino ; half a tea- 
spoonful of bitters; one wine glass cf brandy or gin 5 one 
or two pieces of lemon peel ; one lump of ice. Stir with a 
spoon. 

118. — SODA COCKTAIL. 

One teaspoonful of sugar ; two dashes of bitters. Fill 
glass with, soda water and stir with spoon. Use large 
glass. 

117. — CALIFORNIA WINE BITTER COCKTAIL. 

Two or three dashes of gum syrup ; one wine glass of 
California wine bitters ; one lump of ice; one small piece 
of lemon peel. 

118. — VERMUTH COCKTAIL. 

One wine glass of vermuth ; one very small piece of ice ; 
one small piece of lemon pe A. Serve in a thin stemmed 
wine glass with curved lip. 

119. — HOT SPICED RUM. 

One tablespoonful of sugar ; one and a half wineglasses of 
Jamaica rum; one teaspoonful of allspice and cloves; one 
piece of butter. Fill tumbler three quat ters full of hot water. 

120. — HOT RUM. 

This is made without the spice and butter. 

121. — SHERRY AND EGG. 

One egg ; one wine glass of sherry. Use small bar glass. 



34 STEWARD AND BARKEEPERS* MANUAL. 

122. — SHERRY AND BITTERS. 

One dash of bitters ; one wine glass of sherry. 

123. — BRANDY AND SODA. 

Set before your customer a large bar glass one third full 
of broken ice, and let him pour from the bottle as much 
brandy as he requires. Then fill up with plain soda. 

124.— PONY BRANDY. 

Fill a pony glass with best sasarac or ambassador brandy. 

125.— BRANDY STRAIGHT. 

Place in a tumbler a piece of ice, and set it on the bar 
with the brandy bottle for the thirsty soul to partake of. 
This is a good square drink for all times. 

126. — GIN STRAIGHT. 

Serve this in precisely the same way as the brandy, only 
make no mistake in the bottles. 

127. — GIN AND TANSY. 

One third tansy to two thirds gin. Serve from decanter 
into a wine glass 

128. — BLACK STRIPE. 

Santa Cruz rum ; one tablespoonful of molasses. Is 
made both hot and cold, Grate a little nutmeg on top in 
either case. 

129.— PEACH AND HONEY. 

Peach brandy j one tablespoonful of honey. Stir with a 
spoon. 



STEWARD AND BARKEEPER'S MANUAL. 35 

130.— STONE FENCE 

Bourbon whisky ; sweet cider. This is a western drink. 
Crab apple cider is frequently used in preference to ordi- 
nary cider. 

131. — RHINE WINE AND SELTZER WATER. 

This is a mixture of Rhine wine with the German seltzer. 
Place a lump of ice in the glass ; fill half with Rhine wine 
and the balance with " carbonic." 

132 — ABSINTHE. 

Fill a small bar glass one sixth part with absinthe, and 
drop the water slowly upon it until the tumbler is three 
quarters full and the mixture assumes an opalline tint. In 
most well regulated bars a contrivance for mixing absinthe 
is always at hand. It consists of a glass, in the bottom of 
which is a small hole through which the water escapes into 
the one below in which is the absinthe. 

133.— BRANDY AND GUM. 

Dash a little gum syrup into a glass containing a lump 
of ice. Hacd it to your customer with the brandy bottle. 
Stir with a spoon when he has helped himself. He will 
add water to his taste. 

134. — HALF AND HALF. 

In England this drink is half porter and half ale, in 
America old and new ale in equal parts. It is usual to ask 
English half and half when porter and ale mixed are 
what is wanted. 

135. — TOM AND JERRY. 

Beat the whites of a dozen eggs to a froth and the yolks 
until they are quite thin ; mix the two together, and add a 
half tumbler of Jamaica rum j one and a half teaspoonfuls 



36 STEWARD AND BARKEEPER'S MANUAL. 



of ground cinnamon ; quarter teaspoonful of cloves ; quarter 
fceaspoouful of allspice. Sweeten with about five pounds of 
sugar, and in serving to customers to a teaspoonftil of the 
above add a quarter of a tumbler of spirits, brandy being 
preferable ; fill up with boiling water, and grate a little nut- 
meg on the surface. 

136. — WHISKY SKIN. 

One and a half wine glasses of Scotch or Irish whisky 5 
one thin piece of lemon peel. Fill the tumbler half fuil of 
boiling v*ater. 

137. — FLUTEMAG1NLEY. 

One small glass of cider ; half bottle of soda water ; one 
g ass of sherry; one pony glasi of brandy; one piece of 
lemon peel ; sugar and nutmeg. Use large bar glass. This 
is a somewhat singular name conferred upon a refreshing 
and pleasant beverage not generally known. 

138. — BURNT BRANDY. 

This drink is sometimes called for at bars during the 
warm weather to correct a tendency to diarrhoea. The brandy 
is poured into a saucer, a lump or sugar placed in the center, 
and the spirit set fire to. 

139. — POST CAFE. 

This combination of Latin and French words, signifying, 
literally, after coffee, is applied to certain combinations of 
cordials, liqueurs and spirits, in very small quantities, usually 
partaken of after dinner, and sometimes after breakfast. 
The recipes for these are neither many nor various. We 
subjoin a few below. 

140. — POST CAFE. 

Fill wine glass one third part each with Cognac, Kersch- 
wasser and Cura^oa. Use small piece of ice. 



STEWARD AJTD BARKEEPERS MANUAL, 



37 



141. — POST CAFE. 

Fill wine glass one third part each with Cognac, Maras- 
chino and Curagoa. Use small piece of ice. 

142. — POST CAFE. 

Fill wine glass one fifth part with maraschino ; two-fifths 
Curagoa ; two-fifths Kerschwasser. Use small piece of ice. 

143. — POST CAFE. 

Fill a small wine glass half with maraschino; one-fourth 
with chartreuse, and one-fourth brandy. Use small piece 
of ice. 

144.— BISHOP. 

This beverage is made either with claret or port wine. 
The method is this : Roast a number of good, sound oranges 
till they are of a brownish color; lay them in a tureen or 
a small punch bowl, and pour over them enough of pounded 
sugar, say a pound to eight of the orange s, end six glasses 
of claret. Do this over night. Cover the bowl and let it 
stand t.ll next day. When ready, set it in a pan of boiling 
water; press the juice from the oranges and strain it; heat 
what remains of the claret ; add it to the strained. The 
glasses drank out of should be slightly warmed. 

145.— CRIMEAN CUP. 

Peel the thin rind of half a lemon and place it in a bowl 
with a tablespoonful of sugar ; macerate well whh a ladle ; 
squeeze upon .this the juice of a lemon ; add half a wine glass 
of Jamaica ; half a wine glass of brandy, one wine glass of 
maraschino, and half a wine gla^s of Curagoa. Stir well 
with the ladle. Pour in, still continuing the mixing process 
whh the ladle, two bottles of soda water and one of cham- 
pagne. Half a pound of ice is also necessary. 



38 



STEWARD AND BARKEEPER'S MANUAL. 



1 46. — CARDINAL. 

This is made the same as bishop, substituting champagne 
for port. 

147. — BISHOP (PROTESTANT). 

This is hardly more than a rum punch. Mix an ordinary 
punch of St. Croix or Jamaica, and add claret. 

148. — ARCHBISHOP. 

The same as bishop (144), substituting claret for port. 

149. — CLARET CUP. 

One bottle of claret ; one pint of cold water ; one tea- 
spoonful of ground cinnamon and cloves ; one lemon, the 
rind of. Ice well. 

150. — MULLED CLARET. 

One lemon, the peer of ; five or six tablespoonful s of white 
loaf sugar, pounded ; one glass of sherry wine ; one bottle 
of claret ; one bottle of soda water. More sugar if neces- 
sary. Heat it, and serve hot with grated nutmeg. 

151. — CHAMPAGNE CUP. 

Dissolve some sugar in boiling water, with a little lemon 
peel ; only a few lumps of the sugar. Let it stand for a 
while, and pour in a quart bottle of champagne with a sprig 
of verbena ; a glass of sherry and two tumblers of water. 
Mix, strain and ice well. 

152.— ORANGEADE. 

Half an orange ; one tablespoonful of sugar ; two slices 
of orange ; one tablespoonful of raspberry syrup. Fill the 
tumbler with shaved ice ; add water ; shake well and dash 
with port wine. Ornament with berries. Use large bar 
glass. 



STEWARD AND BAKKEEPER'S MANUAL. 



39 



153. — LEMONADE. 

One lemon, the juice of; two tablespoonfuls of sugar; 
two slices of orange ; one tablespoonful raspberry syrup. 
Fill large bar glass with broken ice ; add water ; shake 
well and ornament with berries. Many object to a dash of 
port, preferring the flavor of the lemon by itself, also the 
syrup. These may be used or not according to the discre- 
tion of the person mixing. 

154. — ITALIAN LEMONADE. 

Pare a dozen lemons ; press the juice on the peel, and 
let it stand through the night ; add a pound of loaf sugar, a 
pint of sherry and a quart and a half of boiling water. 
Mix these well j add a pint of boiling milk and strain. 

155. — GINGER LEMONADE. 

Boil six pounds of lump sugar in five gallons of water ; 
take a quarter of a pound ground ginger, boil with the liquors, 
and pour it upon half a dozen pared lemons. When cold 
put it in a cask with a tablespoonful of yeast, having sliced 
the lemons ; add half an ounce of isinglass. Close up the 
cask the next day 5 it will be ready in a week or so. 

156.— LEMON CREAM NECTAR. 

One lemon, the juice of ; one tablespoonful of sugar. 
Fill the tumbler with chopped ice ; pour in the soda water, 
as much as the tumbler will hold ; stir well and drink while 
effervescing. Use large bar glass. Other and very refresh- 
ing temperance drinks may be made with raspberry, straw- 
berry, currant or orange syrups. Fill a large tumbler with 
broken ice ; add two tablespoonfuls of any one of the syrups, 
and as much plain soda as the glass will contain. Stir 
briskly and drink at once. 



40 



STEWART) AND BARKEEPER'S MANUAL. 



157— CHERRY WINE. 

No. 1. — Cherries, sound and ripe, thirty-five pounds; 
brown sugar, five pounds ; water, sufficient quantity to make 
eight gallons ; best French brandy, one and a half pints. 
Add yeast, and set aside to ferment. 

No. 2. — Cherries, thirty pounds ; moist sugar, five pounds; 
water, sufficient quantity to fill a seven gallon cask ; fer- 
ment. 

158— CURRANT (RED) WINE. 

No. 1. — Red currants, ripe and sound, eighty pounds ; 
brown sugar fourteen pounds ; water, to make sixteen gal- 
lons ; French brandy, half gallon ; ferment. 

No. 2 — Red currants, bruised and pressed, seventy 
pounds; brown sugar, ten pounds; water, sufficient quan- 
tity to fill up a fifteen gallon cask; ferment. This yields a 
pleasant red wine, rather tart, but keeps well. 

150— CURRANT WINE. 

White currants, thirty-five pounds ; red curran f s, thirty- 
five pounds; rain water, to make fifteen gallons; sugar, 
ten pounds ; French brandy, three pints : press ; to each 
gallon of juice add three gallons water; to ten gallons 
liquor add thirty pounds of sugar, and ferment. When you 
bung it up, add brandy two pounds to each ten gallons 
of wine. 

1G0 — BLACK CURRANT WINE. 

No. 1. — Black currants, eight pounds ; brown sugar, 
fourteen pounds ; rain water, to make fifteen gallons ; French 
brandy, half gallon ; ferment. 

No. 2. — Black curranis, twenty pounds; brandy, two 
pounds; water, twelve or fourteen gallons; yeast, a suffi- 
ciency. These fermented for eight days, then bottled and 
well corked, yield a pleasant, rather vinous, cooling liquor 
of a purple color, or they may be made into wine like the 



STEWARD AXD BARKEEPER'S MANUAL. 



41 



common currants ; by the first process the wine Is dark pur 
pie, rather thick, but good. 

161— ELDER WINE. 

No 1, — Elderberries, six gallons; boiling water, four 
gallons; brown sugar, twenty pounds; cloves, two ounces; 
ginger, bruised, six ounces ; French brandy, one quart. 

No. 2. — Juice of the berries, eight gallons ; water, twelve 
gallons; brown sugar, sixty pounds. Dissolve by boiling; 
add yeast and ferment ; then add brandy, four pounds ; and 
bung it up for three months. Disagreeable when cold, but 
if mulled with allspice and drank warm in winter time, it 
forms a useful stimulant. 

162— GINGER WINE. 

No. 1. — Best Jamaica ginger, half pound ; rain water, 
seven gallons ; refined sugar, twenty pounds. Boil these 
together for about half an hour; cool down to 72- Fahr., 
and add fresh lemon peel, half pound ; yeast, a sufficiency. 
Set aside for about fourteen days, and having added a quart 
of French brandy, fill into bottles. 

No. 2. — Bruised ginger, twelve pounds ; water, ten gal- 
lons. Boil for half an hour ; add sugar, twenty-eight pounds ; 
boil till dissolved, then cool and put the liquor along with 
fourteen lemons sliced, and three pounds of brandy ; odd a 
little yeast and ferment ; bung it up for three months and 
then bottle it. 

163— GOOSEBERRY WINE. 

No. 1. — Brown sugar, seven pound? ; gooseberries, forty 
pounds; rain water, to make ten gallons; brandy, one 
quart ; ferment. 

No. 2. — Eire berries, ten gallons ; water, thirty gallons. 
Soak twenty-four hours ; strain ; to each gallon add Lisbon 
sugar, two pounds, and ferment. 

No. 3. — Bruised berries, eighty pounds ; water, ten gal- 



42 STEWARD AND BARKEEPER'S MANUAL. 

Ions. Soak for a day ; strain ; to each gallon add loaf sugar, 
six pounds ; and ferment. 

164— GRAPE WINE. 

Grapes, forty pounds ; refined sugar seven pounds ; rain 
water, to make ten gallons ; French brandy, one quart. 

165— LEMON WINE. 

Four lemons, sliced ; brown sugar, two pounds ; rain wa- 
ter, two gallons ; raisins, two pounds ; ferment. 

166— ORANGE WINE. 

No. 1. — Juice of four dozen Seville oranges ; fresh peel 
of oranges ; refined sugar, ten pounds ; water, five gallons ; 
best French brandy, one pint. 

No. 2. — Sugar, twenty three pounds ; water, ten gallons ; 
boil ; clarify with the white of six eggs ; pour the boiling 
liquor upon the parings of one hundred oranges, add the 
strained juice of these oranges, and yeast, six ounces ; let 
it work for three or four days, then strain it into a barrel ; 
bung it up loosely ; in a month add four pounds of brandy, 
and in three months it will be fit to drink. 

167 — RAISIN WINE. 

No. 1. — Malaga raisins, twenty pounds; water, two gal- 
lons. Boil these together and proceed as directed. 

No. 2. — Raisins, one hundred pounds; water, sixteen 
gallons. Soak for a fortnight, stirring every day ; press ; 
put the liquor in a cask with the bung loose till it has done 
hissing, then add brandy, four pounds, and bung up close ; 
some use little more than half or two-thirds of this quantity 
of raisins. 

Wines may also be made of blackberries and other fruits, 
upon the same principles. The above are the methods 
generally employed, but most persons have peculiar \k ays 
of proceeding, which may indeed be varied to infinity, and 



STEWARD AND BARKEEPER'S MANUAL. 43 



so as to produce at pleasure a sweet or dry wine ; the sweet 
aot being so thoroughly fermented as the dry. The addi- 
tion of brandy destroys the proper flavor of the wine, and it 
is better to omit it entirely (except for elder or port wine, 
whose flavor is so strong that it cannot well be injured) and 
to increase the strength by augmenting the quantity of the 
raisins or sugar. In general, the most of wines ought to be 
made of raisins, six pounds, or sugar, four pounds to the 
gallon, allowing for that contained in the fruit. 

168. — MIXED FRUIT WINES, 

White currants, three sieves ; red gooseberries, two sieves. 
These should yield of juice, forty pints; to each gallon add 
water, two gallons ; sugar three and a half pounds ; fer 
ment. 

169.— PARSNIP WINE. 

May be made by cutting the root into thin slices, boiling 
them in water, pressing out the liquor and fermenting it ; 
this wine, when made strong, is of a rich and excellent 
quality and flavor. 

170— METHEGLIN. 

Honey, one hundred pounds ; boiling water ; sufficient 
quantity to fill a half hogshead or a thirty -two gallon cask ; 
stir it well for a day or two ; add yeast, and ferment. Some 
boil the honey in the water, for an hour or two. but this 
hinders its due fermentation. 

171 — CORDIALS. 

Formerly all these were made from the herbs or fruits 
whose names they bear, and owing to the large amount of 
labor required in the preparation of them, few but the pro- 
fessed cordial maker ever thought of attempting their manu- 
facture. These last few years have, however, produced a 
change in this respect. British cordials are now regularly 



44 



STEWARD AND BARKEEPER'S MANUAL. 



made in the principal establishments of gentlemen who have 
two or three branch shops. By the following receipts any 
quantity of cordial can be made in a very short time ; with- 
out presses, vats, or other apparatus. 

] 72— ANISEED. 

Oil of aniseed, quarter ounce ; spirit of wine (60 0. P.), 
five pints ; cordial syrup, eleven pints. First dissolve the 
oil in the spirit by shaking both well together in the jar, 
and then add the syrup, again agitating briskly. Should 
the mixture be at all cloudy, fine with alum and salts of 
tartar. 

173 -CARR AWAY. 

English oil of carraway, quarter ounce ; spirit of wine 
(60 0. P.), three and a half pints ; cordial syrup, thirteen 
pints. Dissolve the oil in the spirit as above, add the syrup, 
and if necessary fine with alum and tartar. 

174— CLOVES. 

English oil of cloves, quarter ounce ; rectified spirit 
(60 O.P.), five pints; coloring, a sufficiency ; cordial syrup, 
eleven pints. Dissolve the oil 4n the spirit as before, add 
the syrup, shake all together, and if not bright in a few 
hours, fine with alum and tartar. 

175- CINNAMON. 

Oil of cinnamon, quarter ounce ; rectified spirit (60 0. 
P.), five pints; cordial syrup, eleven pints; boiling water, 
four pints. Color with burnt sugar. The oil and coloring 
matter should be well shaken with a small quantity of sp'irjt, 
then added to the remainder and the whole agitated briskly. 
Add the boiling water to the syrup, and having mixed them 
let them be added to the jar containing the spirit. If neces- 
sary, fine down with alum, &c, as with the others. In 
making the above a considerable saving may be effected by 



STEWARD AND BARKEEPER'S MANUAL. 



45 



using oil of cassia ; the true cinnamon flavor is, of course, 
wanting, but is so well represented by that of oil of cassia 
that none but the mcst experienced can detect the differ- 
ence. 

176 — CAPILLAIRE. 

Best lump sugar, twenty pounds ; water, ten pints ; acetic 
acid, strong, one drachm. Boil the sugar in the water till 
it is all dissolved ; add the acetic acid and allow it to re- 
main ten or fifteen minutes on the fire; remove and allow 
it to cool; then decant it 3 clear into a bottle or jar. 

177 — LEMON. 

Essential oil of lemon, three drops ; lemon juice, three 
pints ; lemon peel, fre^h, six ounces ; refined sugar, six 
pounds ; rectified spirit, two pints. Add the oil to the 
juice, and in it boil the peel, which should be cut very small ; 
strain ; add to the strained liquor the sugar ; dissolve by aid 
of gentle heat, and when cool, mix in the spirit by brisk 
agitation. 

178 — GINGER. 

Bruise half a pound of the best new Jamaica ginger in 
an iron mortar, and put it into a bottle containing one pint 
of spirit of wine (60 0. P.), and one pint of water, allow it 
to macerate for ten or twelve days, shaking it well up each 
morning. After the twelfth day transfer it co a funnel con- 
taining a paper filter ; when all the liquid has run through, 
pass two pints of sherry over it, and lastly, one pint of boil 
ing water. This will yield rather better than half a gallon 
of liquid. When all are mixed, dissolve in this one ounce 
of burnt sugar, and having added twelve pints of syrup, 
shake the whole well up, and fine with alum, &c. 

179— GINGER GIN. 



Take of best Jamaica ginger, bruised small, half a 



46 



STEWARD AND BARKEEPER'S MANUAL. 



pound ; boil it in one gallon of water, and strain through 
fine muslin. In this dissolve ten pounds of refined sugar by 
means of a gentle heat. Over the bruised ginger which re- 
mains in the muslin strainer pass one gallon unmixed gin 
(0. P.), mix this and the syrup of ginger together, add lin- 
ings, and set aside to clear. 

180— GINGER BRANDY. 

This may be made by following the same directions as 
given for ginger gin, or the following will be found more 
economical though taking a longer time to prepare. 8teep 
half a pound of well bruised Jamaica ginger in one gallon 
of strong brandy for fourteen days, shaking it up repeatedly. 
Let this be strained through muslin. Throw the ginger 
from the muslin into a gallon of boiling water and allow it 
to simmer over a low fire for twenty minutes, and strain. 
To this add ten pounds of refined sugar. 

181— PEPPERMINT. 

Mitcham oil of peppermint, one drachm ; rectified spirit 
(60 0. P.), three pints ; cordial syrup, thirteen pints. Pro- 
ceed as in the foregoing 

182— LOVAGE. 

Essential oil of nutmegs, one drachm : oil of cinnamon, 
one drachm ; oil of carraway, forty drops ; rectified spirit 
(60 0. P.), three pints; cordial syrup, thirteen pints; spirit 
coloring, two ounces. Dissolve all the oils together in the 
spirit ;. next add the coloring matter ; and lastly, mix in the 
syrup a quart at a time, shaking well between each addition. 
For fining, use alum and tartar in the usual way. 

183. —RASPBERRY. 

Essence of raspberry, eight ounces ; spirit of wine (53 0. 
P.) two and a half pints ; cordial syrup, thirteen pints ; 
tincture of cudbear, strong, two ounces. Let all these be 



STEWARD AND BARKEEPER'S MANUAL. 47 



shaken well up together in a jar, using no finings, for if the 
materials are genuine, the cordial will be bright and ready 
for use the day it is mixed. 

184 — STRAWBERRY. 

Essence of strawberry, six ounces ; rectified spirit (GO 
0. P.), three pints $ tincture of cudbear, two ounces; cor- 
dial syrup, thirteen pints. Proceed as with raspberry 

135— NOYEAU. 

Bitter oil of almonds, one drachm ; oil of cinnamon, 
twenty drops ; rectified spirit, three pints ; cordial syrup, 
thirteen pints ; tincture of cudbear, enough to give a slight 
pink tinge. Dissolve the oil as usual, add the syrup, and 
if necessary fine with alum, &c. 

186— USQUEBAUGH. 

Oil of aniseed, one drachm; oil of cloves, one drachm; 
essential oil of nutmegs, one drachm; oil of cinnamon, 
twenty drops ; oil of juniper, thirty drops. Mix all the 
oils together, shaking well occasionally for a day or so ; 
then dissolve them in rectified spirit (60 0. P.), one pint ; 
colored with burnt sugar, one ounce ; and add of each, syrup 
and boiling water, twelve pints. Mix all together thoroughly 
and fine with alum, &c. 

187— CORDIAL SYRUP. 

Refined lump sugar, thirty pounds ; boiling water, three 
gallons. Dissolve the sugar in the water, and strain through 
flannel. 

138— RUM SHRUB. 

Bitter orange juice, half gallon; refined sugar, eight 
pounds ; rum, reduced to 40 U. P., one and a half gallons. 
Dissolve the sugar in the juice by aid of a gentle heat, mix 



48 STEWARD AND BARKEEPER'S MANUAL. 



this and the rum together; shake well up and set aside to 
clear ; if not bright in a fortnight fine down with isinglass. 



LIQUEURS. 



189— ANISETEE. 

Powdered aniseed, nine ounces ; powdered cummin seed, 
one ounce ; powdered orris root, one ounce ; lemon peel, 
three ounces ; spirits (30 U. P,), two gallons ; capillaire, 
three pints. Macerate the powders and peel in the spirits 
for about a month, then filter and add the capillaire. 

190— AQUA BIANCA. 

Essence of lemon, quarter ounce; essence of citron, quart- 
er ounce ; essence of amber, quarter ounce ; essence of pep- 
permint, quarter ounce ; essence of bergamot, quarter ounce ; 
essence of rose, quarter ounce; proof of spirit, two gallons; 
capillaire, five pints. Mix all together; shake frequently, 
and in one month filter through flannel. 

191-CORDIALE DE CALADON. 

Lemon peel, cut small, half a pound .; fennel seed, in 
coarse powder, half an ounce ; cardamoms, quarter ounce ; 
aniseed, one drachm ; cloves, one drachm ; proof spirit, two 
gallons ; capillaire, four pints. Macerate the peel and the 
powders in the spirit for fourteen days ; then press and 
filter, and add the capillaire. 

192-CITKON, 

Lemon peel, twelve ounces; essence of saffron, one 
ounce ; proof spirit, two gallons ; capillaire, half gallon. 



STEWAED AND BARKEEPERS MANUAL. 



49 



Macerate the peel in the spirit for fourteen days, then add 
the essence of saffron and capillaire. 

193 — CITRIONETTE 

Proof spirit, two gallons ; orange flower water, quarter 
gallon ; syrup, half gallon; lemon peel, ten ounces; essence 
of saffron, one and a half ounces ; essence of amber, quarter 
ounce ; essence of orange, quarter ounce ; essence of berga- 
mot, one drachm. Mix altogether, and in one month press 
and filter. This is greatly improved by age. 

194— CITRONELLE. 

Plain spi'it (14 U. P.), two gallons ; cloves, one drachm ; 
nutmegs, one drachm ; syrup, two pints ; lemon peel, ten 
ounces ; essence of saffron, two ounces. Macerate the solids 
in the spirit for one month ; press, filter, and add the essence 
of saffron and syrup. 

195 — CTTRISTOPHELET. 

Powdered orris root, one ounce ; powdered aniseed, one 
ounce; powdered cinnamon, half an ounce ; powdered cori- 
ander, half an ounce ; powdered cardamoms, quarter ounce ; 
powdered galenga, quarter ounce; sage, the fresh herb, 
half an ounce ; saffron, one ounce ; wine, Burgundy or Bor- 
deaux, half gallon ; rectified spirit (11 0. P), one and a half 
gailors ; capillaire, half gallon. Macerate all the solids in 
the spirits for about one month ; then press and filter, and 
add ihe wine and capillaire, 

196— CURACAO. 

Orange peel, cut small, six ounces ; cinnamon, one 
drachm ; mace, bruised, half drachm ; s iffron, one drachm ; 
spirit of wine (14 U. P.), one and a quarter gallons ; capil- 
laire. two pints. Macerate all together; in about twenty- 
one days draw off the liquor through a strainer, and press 



50 STEWARD AND BARKEEPER'S MANUAL. 



the residue so as to recover any of the liquor it may have 
retained ; mix both liquors, and filter through flannel. 

197— EAU D'ABSINTHE. 

Lemon peel, cut small, half pound ; wormwood, cut 
small, one pound; rectified spirit (11 0. P.), one and a half 
gallons ; capillaire, half gallon. Macerate the wormwood 
and the peel in the spirit for about a month ; then press and 
filter, and add the capillaire. Some color this green. 

193— EAU D'ABSINTHE (French). 

Wormwood, thirty-three ounces ,• refined sugar, twenty- 
four ounces ; juniper berries, four ounces ; angelica root, 
quarter ounce ; cinnamon bark, one ounce; orange flower 
water, four ounces ; spirit of wine (11 U. P.), two and a 
half gallons. Bruise the sugar, berries, wormwood, &c, in 
an iron mortar or other convenient utensil and place them 
in a wide mouthed jar, then add the orange water and spirit. 
Stir them well up every day for a month, then press and 
filter. 

199— EAU CELESTE. 

Essence of cloves, two drachms ; essence of fennel, one 
drachm ; essence of lemon, one ounce ; essence of aniseed, 
one drachm ,• essence of cummin, one drachm ; essence of 
cinnamon, two drachms ; essence of violet flowers, half 
an ounce ; proof spirit, two gallons ; capillaire, half gallon. 
Mix all the essences together and add them to the spirits , 
then add them to the capillaire. This may be used at once, 
but it improves greatly by keeping. 

200— EAU DE CORDIALE. 

Lemon peel, cut small, twenty ounces ; cinnamon bark, 
bruised, four ounces ; balm, the fresh herb, two ounces ; 
powdered coriander seed, two ounces ; powdered aniseed, 
two ounces ; powdered mace, one ounce ; powdered nut- 



STEWARD AND BARKEEPER'S MANUAL. 



51 



megs, one ounce ; rectified spirit (60 0. P.), two and a half 
gallons j distilled or rain water, one and three-quarter gal- 
lons ; capillaire, one gallon. Macerate the solids for ten 
days in the spirits, and decant as much liquor as can be got 
off clear. To the marc add the water and capillaire ; stir 
well up and set aside for fourteen days ; then press, filter, 
and add the liquor first withdrawn. Another method, and 
we think a better one, is to mix all the ingredients together 
and stir them well up every other morning for about a 
month, and then to press and filter. 

201— EAU D'AMIS. 

Figs, dates and raisins, of each, four ounces ; essence of 
saffron, one ounce ; essence of bergamote, six drops ; essence 
of citron, ten drops ; proof spirit, one and a half gallons ; 
brown sugar, ten pounds ; distilled water, six pints. Beat 
up the figs, dates, &c,, with a part of the sugar until they 
form a smooth paste ; place this in a wide mouthed jar, and 
having previously mixed together the liquids, add a quart 
at a time, stirring well between each addition ; lastly, add 
the balance of the sugar, and in one month press and filter. 

202— EAU DE BAT AVE (Dutch Water). 

Juniper berries, bruised, three ounces ; lemon peel, cut 
small, two ounces ; powdered cinnamon, six drachms ; pow- 
dered nutmegs, ninety grains , essence of cloves, one ounce ; 
proof spirit, two gallons ; capillaire, half gallon. Macerate 
the solids in the spirit for a month, shaking well every morn- 
ing ; then add the essence of cloves and capillaire, and in 
a day or two press and filter. ^ 

203— EAU DE CLARET. 

Oarraway, coriander, fennel, daucus creticus, dill and 
aniseed, of each, three ounces ; refined lump sugar, three 
pounds ; proof spirit, one and a half gallons. Macerate for 
a month, then filter. 



52 



STEWARD AND BARKEEPER'S MANUAL. 



204— EAU DE DIDON. 

Lemon peel, cut small, six ounces ; figs, bruised, six oun- 
ces ; balm, three ounces ; powdered grains of paradise, one 
ounce ; camomile flowers, two ounces ; powdered cinnamon, 
half an ounce ; powdered aniseed, half an ounce ; powdered 
nutmegs, quarter of an ounce ; essence of violet flowers, two 
ounces ; proof spirit, two gallons ; capillaire, half a gallon. 
Let all the above be mixed thoroughly together ; shake up 
every day for a fortnight, then press and filter. 

205— EAU D'OR. 

Orange peel, six ounces ; lemon peel, three ounces; juni- 
per berries, half an ounce ; rosemary leaves, half an ounce ; 
powdered cinnamon, half an ounce ; powdered aniseed, half 
an ounce; powdered orris root, quarter of an ounce; nut- 
megs, quarter of an ounce ; cloves, one drachm ; carda- 
moms, one drachm ; proof spirit, two gallons ; capillaire, 
half a gallon; gold foil a few leaves. 

206 — EAU D'OK— (German.). 

Lemon peel, four ounces ; cinnamon, three drachms ; 
Mace, one drachm; coriander, one drachm; proof spirit, 
two gallons ; capillaire, half gallon ; gold foil, a few leaves. 

207— EAU P'AKGENT (German;. 

Lemon peel, two ounces ; balm, one ounce ; cinnamon, 
quarter of an ounce ; cloves, half an ounce; angelica seed, 
one and a half drachms ; aniseed, one and a half drachms ; 
orris root, one and a half drachms ; proof spirit, two gallons ; 
capillaire, half a gallon. Silver foil, a few leaves. 

208— EAU D'ARGENT 

Lily flowers, three ounces ; bitter almonds, two ounces ; 
powdered cinnamon, one ounce ; powdered peppermint, half 
an ounce ; powdered nutmegs, half an ounce ; powdered 



STEWARD AND BARKEEPER'S MANUAL. 53 



aniseed, half an ounce ; powdered angelica, quarter of an 
ounce ; cloves, one drachm ; proof spirit, two gallons ) ca- 
pillaire, half gallon ; silver foil, a few leaves. 

209— EAU DES PRINCESSES. 

No. 1. — Balm, figs, orange peel, cassia, lavender flowers, 
of each, one ounce ; camomile flowers, bitter almonds, rose- 
mary leaves, of each, one drachm ; powdered cloves, forty 
grains ; essence of amber, twelve drops ; proof spirit, two 
gallons ; capillaire, half gallon 5 gold foil, a few leaves. 

No. 2. — Proof spirit, two gallons ; lavender flowers, four 
ounces ; cinnamon, aniseed and lemon peel, each, one ounce ; 
camomile flowers, half an ounce ) essence of lemon, one 
drachm ) essence of amber, one drachm ; capillaire, five 
pints. 

In making any of the last six compounds, macerate the 
solids for twenty -one days in the spirit ; then press and 
filter ; add one half of the capillaire, and fill into small clear 
glass bottles, leaving room in each. Into a wide mouthed 
bottle put the rest of the capillaire and the silver or gold 
foil, and with an egg switch beat up till the foil is broken 
into grains not larger than a pin head. With this fill up 
the bottles. 

210— EAU DE GENIE VEE. 

Fresh juniper berries, half a pound ; brown sugar, six 
pounds ; spirit (30 U. P.), two gallons. Bruise the berries 
with a portion of the sugar ; then add all together ) shake 
every morning for a month ; then press and filter. 

211-EAU DE NAP (Napoleon.) 

Orange flower water, two pints ; peppermint water, one 
pint ; rose water, two pints ; powdered nutmegs, half ounce ; 
powdered cinnamon, six drachms ; powdered cloves, six 
drachms ; essence vanilla, thirty drops ) essence violet 
flowers, quarter ounce ; lemon peel, cut small, two and a 
half ounces ) jasmin flowers, fresh, two ounces; capillaire, 



54 



STEWARD AND BARKEEPER'S MANUAL. 



half gallon ; rectified spirit (60 0. P.), quarter gallon. Mix 
all together, and after shaking the mixture well up every 
day for a month, filter. 

212— EAU DE NOBLES. 

Eose leaves, four ounces ; orange peel, cut small, three 
ounces ; powdered cinnamon, half an ounce ; powdered nut- 
megs, one drachm ; powdered cloves, two drachms ; proof 
spirit, two gallons ; capillaire, five pints. Macerate all the 
ingredients together for one month, then press and filter. 
Color with essence of cochineal, and add twenty drops of 
essence of vanilla. 

213— EAU NUPTIALE. 

Parsley seed, bruised, one and a half ounces ; carrot seed, 
one and a quarter ounces ; aniseed, half ounce ; orris root, 
half ounce ; saffron, three drachms ; powdered mace, three 
drachms; rectified spirit (11 0. P.), two gallons ; rose wa- 
ter, quarter gallon ; capillaire, half gallon. Macerate for 
one month, shaking frequently, then filter. 

214— EAU DE POLOGNE. 

Galengal, marjoram, rosemary, cloves, cassia, mint, ani- 
seed, fennel, of each, quarter ounce ; raisins, quarter pound ; 
rectified spirit (60 0. P.), one gallon ; rose water, one gal- 
lon ; capillaire, three pints. Mix all together ; shake every 
morning for a month ; then filter. 

215— EAU DE TEMPLIEES. 

Orange peel, cut small, 2 ounces ; rosemary leaves, half 
an ounce ; laurel berries, half ounce ; powdered cinnamon, 
quarter ounce ; powdered aniseed, quarter ounce ; essence 
of vanilla, thirty drops ; essence of lemon, twenty drops ; 
rose water, one pint ; orange flower water, one pint ; recti- 
fied spirits (60 0. P), five pints; capillaire, two pints; 
violet flowers, one ounce. Proceed as for Eau de Pologne. 



STEWARD AND BARKEEPER'S MANUAL. 



55 



216— EAU DE VIE DE DANTZIC. 

Lemon peel, cut small, four ounces; orange flowers, four 
ounces ; bitter almonds, bruised, four ounces ; rose leaves, 
eight ounces ; gum mastic, half an ounce ; rectified spirits 
(11 0. P.), two gallons; capillaire, half gallon. Macerate 
for five or six weeks, shaking the mixture each second day, 
then filter. 

217 — EAU DE VIE DE DANTZIC. 

Celery seed, bruised, one ounce ; carraway seed, bruised, 
one ounce ; aniseed, bruised, one ounce ; orange peel, cut 
small, one ounce ; proof spirit, one and a half gallons ; capil- 
laire, half gallon. Proceed as above. 

218— ESCUBAC. 

Eaisins and dates, each, four ounces ; juniper berries, 
four ounces ; saffron, one ounce ; proof spirit, one and a 
quarter gallons. Beat the fruit with its pips and kernels 
into a smooth paste ; mix it and the saffron with the spirit 
and macerate for fourteen days ; press, and add : essence 
of coriander, one ounce; essence of mace, one ounce; essence 
of cloves, one ounce ; essence of aniseed, one ounce ; essence 
of cinnamon, two ounces; capillaire, one gallon. Shake 
well up every morning for a month, then filter. 

219— ESCUBAC 

Raisins and dates, each, four ounces ; saffron, two ounces 5 
powdered cinnamon, eighty grains ; powdered aniseed, 
seventy grains ; powdered coriander, eighty grains ; proof 
spirit, two gallons ; capillaire, half gallon. Beat up all the 
solids with a little capillaire until a smooth paste is obtained, 
mix this and the spirit together and shake up every morning 
for a month, then add the capillaire and filter. 



56 



STEWARD AND BARKEEPER'S MANUAL, 



220— JASMIN. 

Proof spirit, ten pints; capill aire, five pints; essence of 
jasmin, enough to flavor; mix. 

221 -LIQUEUR DE MENTIIE. 

Peppermint leaves, one pound; powdered aniseed, one 
ounce ; capillaire, half gallon ; proof spirit, two gallons. 
Macerate for one month, then press and filter. 

222— LIQUEUR D'ORANGE. 

Orange peel, fresh, eight ounces ; orange flower water, 
quarter gallon ; capillaire, half gallon ; proof spirit, one and 
three-quarter gallons. Proceed as above. 

223— LIQUEUR DE ROSE. 

Red rose leaves, one pound ; cinnamon bark, six drachms ; 
fennel seeds, two drachms ; capillaire, half gallon ; spirit 
(11 U. P.), two and a quarter gallons. Proceed as for 
liqueur d'orange. 

224— LUFT WASSER. 

Cinnamon bark, cummin seeds, sweet fennel, lavender 
flowers, camomile flowers, powdered orris root, and rose- 
mary leaves, of each, one ounce ; sassafras and sage, of 
each, quarter ounce ; figs, eight ounces ; water, seven pints ; 
capillaire, half gallon ; rectified spirits (63 0. P), one and 
a quarter gallons. Macerate the leaves, seeds, &c, in the 
spirits for twenty-one days, shaking frequently ; then drain 
off the liquor into a bottle. Over the residue from which 
the spirit has been withdrawn pour the water, shake up well 
every morning for other seven days, then press and filter. 
Now mix together the two liquors and the capillaire, and if 
not bright filter through a little magnesia. 



STEWARD AXD BARKEEPER'S MANUAL. 



57 



225— MAKACHETO. 

Black cherries, two pounds ; raspberries, three pounds ; 
orange flowers, one pound ; proof spirit, two gallons ; ca- 
pillaire, three-quarter gallon. Break the fruit down with 
the hand in a little of the spirits ; remove the cherry stones, 
and beat them up in a mortar ; then mix all the ingredients 
together and macerate for a month. Decant the clear 
liquor ; press out that which remains in the fruit, and hav- 
ing added both together, filter. 

226— MABACHIXO. 

Finest dried prunes, three pounds; raspberries, two 
pounds ) cherry leaves, eight ounces ; powdered orris root, 
one ounce ; essence of almonds, one drachm ; proof spirits, two 
and a half gallons ; capillaire, half gallon. Proceed as above. 

227— MOXPOX. 

Essence of peppermint, cloves, aniseed, cinnamon, and 
vanilla, of each, thirty drops ; rose, elder flower and dis- 
tilled water, of each, two. pints; capillaire, three-quarter 
gallon ; rectified spirit (60 0. P.), one and three-quarter 
gallons. Mix all the essences together, and add them to 
the spirits. Mix the waters together and add them to the 
capillaire ; gradually add the latter mixtures to the former, 
shaking up well during the operation. If in a week or two 
it should not be bright enough for use, filter it through a 
paper filter containing three ounces or so of carbonate of 
magnesia. 

228— XOYEAU. 

No. 1. — Peach, apricot, and plum kernels, of each, two 
and a half ounces ; brown sugar, two pounds ; orange flower 
water, half a pint ; spirit (16 U. P.), one gallon. Beat the 
kernels into a smooth paste, adding a little highly rectified 
spirits during the process ; mix all together, and shake up 
every morning for a month, then filter. 



58 STEWARD AND BARKEEPER'S MANUAL. 

No. 2. — Apricot and peach kernels, of each, four ounces ; 
capillaire, two pints ; proof spirit, one gallon. Proceed as 
above. 

229 — PAEFAIT AMOUE. 

No. 1. — Orange peel, cut small, quarter ounce ; powdered 
cloves, quarter ounce ; brown sugar, ten pounds ; distilled 
water, one gallon ; proof spirit, two gallons, Dissolve the 
sugar in the water by the aid of a gentle heat ; macerate 
the peel and cloves in two pints of the spirit for three or 
four weeks, then filter and add all the liquids together. 

No. 2. — Proof spirit, two gallons ; capillaire-, half gallon ; 
lemon peel, cut small, eight ounces 5 cinnamon bark, one 
and a half ounces; orange flowers, one ounce; rosemary 
leaves, half ounce ; powdered cloves, half ounce ; powdered 
cardamoms, half ounce ; powdered mace, quarter ounce ; 
saffron, one ounce. Macerate the solids in one gallon of the 
spirit for a month, shaking the mixture frequently ; then 
filter and add all the liquids together. 

230— PEKSICOT. 

Bitter almonds, six ounces ; cinnamon bark, one-eighth 
of an ounce ; essence of cochineal, quarter ounce ; proot 
spirit, one and a half gallons ; capillaire, two pints. Ma- 
cerate ten days ; then filter. This is sometimes made with- 
out the cinnamon or the essence of cochineal. 

231— PERSICOT (Dutch), 

Bitter almonds, bruised, one pound ; cinnamon bark, half 
ounce ; lemon peei, cut small, two ounces ; powdered cloves, 
one-eighth of an ounce ; pow T dered nutmegs ; one-eighth of 
an ounce ; saffron, sixty grains ; proof spirit, two and 
three-quarter gallons ; capillaire, three-quarters of a gallon. 
Macerate three weeks, then press and filter. 



STEWARD AND BARKEEPER'S MANUAL. 59 



232— ROSOLIo. 

Petals of red roses, four ounces ; orange flowers, two 
ounces ; extract of jasmin, one ounce ) cloves, whole, forty 
grains ; cinnamon bark, sixty grains ) rectified spirit (60 
O. P.), three- quarter gallon ; water, half gallon ; capillaire, 
one pint. 

233— ROSOLIS (French). 

Powdered nutmegs, half ounce ; cinnamon, one ounce,* 
powdered orris root, half ounce ; powdered cardamoms, half 
ounce ; rose water, four pints ; rectified spirit (60 0. P), 
five pints • capillaire, two pints. 

234— ROSOLIS (Dutch). 

Powdered angelica, one drachm ; powdered aniseed, one 
drachm ; powdered cardamoms, one drachm ; powdered 
cloves, one drachm • powdered cinnamon, half ounce ; le- 
mon peel, one and a half ounces • rectified spirit (60 0. P.), 
five pints • water, one pint • capillaire, two pints. 

235 — ROSOLIS (De Turin). 

Jessamine flowers, three ounces,- orange flowers, four 
ounces ; rose buds, four ounces • raisins, four ounces • pow- 
dered cinnamon, three drachms ; powdered cloves, two 
drachms ; rectified spirit (60 0. P.), five pints ; water, four 
pints ; capillaire, two pints. The simplest and best plan to 
adopt in making these four liqueurs is to mix the spirit with 
the water, and macerate all the solids in the mixture for 
about twenty -one days, stirring them up with a glass rod 
every morning ; then decant the liquid and press the residue 
dry ; mix what has been decanted and that which has been 
pressed out, and filter through paper. Lastly, add the 
capillaire. Color the two first rose-pink, the last scarlet. 

236— USQUEBAUGH. 

Powdered cinnamon, three ounces ; lavender flowers, free 



60 



STEWARD AND BARKEEPER'S MANUAL. 



from stalk, one ounce ; powdered cloves, half ounce ; pow- 
dered aniseed, half ounce ; powdered nutmegs, half ounce ; 
saffron, half ounce; whole cardamoms, quarter ounce; 
proof spirit, one gallon ; capillaire, half gallon. Steep the 
solids in the spirit fourteen days ; press and filter, then add 
the capillaire. 

237— VESPETRO. 

Powdered fennel seeds, half ounce ; powdered coriander 
seeds, half ounce,- powdered carraway seeds, half ounce; 
powdered angelica seeds, half ounce ; essence of orange, half 
ounce ; essence of cochineal, quarter ounce ; brown sugar, 
five pounds ; spirits (30 U. P.), one and a half gallons. 
Macerate for a month, then decant or filter, 

238 — YESPETRO (French). 

One lemon and one orange, sliced; coriander seeds, 
whole, half ounce ; angelica seeds, bruised, half ounce ; fen- 
nel seeds, one-eighth of an ounce ; aniseed, one-eighth of an 
ounce ; proof spirit, one and a quarter gallons j capillaire, one 
pint. Proceed as above. 



BITTERS. 



The trifling cost and little trouble attached to the manu- 
facture of bitters, induces us to give a greater variety of 
receipts for their production, than can probably be found in 
any other collection. We take this step knowing the very 
great convenience they will afford the proprietor, not only 
in regulating his stock to the tastes and requirements of 
his customers, but also in giving him a power of graduating 
the strength of the article he may desire. This he can do 



STEWARD AND BARKEEPER'S MANUAL. 



61 



readily by simply using a higher or lower proof of spirit, at 
the outset. 

239 — ABSINTHE OR WORMWOOD BITTERS. 

Oil of lemon, oil of carraway, and oil of absinthe, of each, 
two drops ; extract of liquorice, two ounces ; extract of ca- 
momile, half ounce ; rectified spirit, (60 0. P.) three pints ; 
syrup, three pints ; water, enough to make two gallons. 
Dissolve the oils in the spirit, and the extracts in water, add 
both together at once, shake violently for some minutes; 
next add the syrup and the remainder of the water, and 
again shake well up. Let it stand aside some days, the 
longer the better, then filter through paper. 

240 — ANGUSTURA BITTERS. 

Angustura bark, four ounces ; camomile flowers, one 
ounce ; cardamom seeds, quarter ounce ; cinnamon bark, 
quarter ounce : orange peel, one ounce ; raisins, one pound ; 
proof spirits, two and a half gallons. Macerate for a month, 
then press and filter. 

241— BRANDY BITTERS. 

Gentian root, four pounds ; orange peel, four pounds ; 
cardamom seeds, two pounds ; cinnamon bark, one pound ; 
cochineal, quarter pound ; chireta, two pounds. Bruise all 
these together to the size of barley corns ; then add two 
gallons of brandy. Macerate for about a month, then press 
out all the liquid ; to the residue add one gallon more 
brandy (some use plain spirit), and after having allowed it 
to stand one day, press as before ; add the two liquids and 
filter, when it will be ready for use. 

242 — DUTCH BITTERS. 

Wormwood, two ounces; camomile flowers, one ounce; 
gentian root, one ounce ; orange peel, two ounces ; pow- 
dered cloves, one-eighth of an ounce ; carraway seeds, quar- 



62 



STEWARD AND BARKEEPER'S MANUAL. 



ter ounce ; capillaire, half gallon ; proof spirit, two gallons. 
Macerate for a month, then press and filter. 

243— ORANGE BITTERS. 

Take freshly dried orange peel, one pound; coriander 
seeds, one ounce ; carraway seeds, one drachm; cardamom 
seeds, one drachm; rectified spirits (60 0. P.), five pints; 
burnt sugar, two ounces ; syrup, six pints ; water, sufficient 
to make up to two gallons. Steep the seeds and peel in the 
spirit for fourteen or twenty days, when it must be drained off 
and replaced by water ; which after two days drain off and 
replace by a second quantity of water. Let the three tinc- 
tures thus obtained be mixed together, and first the coloring 
and then the syrup be added. This, if allowed to remain a 
short time undisturbed, will become bright ; or if wanted for 
immediate use, may be filtered through fine linen. 

244— " PICK-ME-UP " BITTERS, 

Angustura bark, one ounce; orange peel, one ounce; 
lemon peel, one ounce; chiretta, half ounce; camomile 
flowers, half ounce ; cardamom seeds, quarter ounce ; cin- 
namon bark, quarter ounce ; carraway seeds, quarter ounce ; 
raisins, four pounds; spirits (11 U. P.), one and a half gal- 
lons. Macerate for a month, then press and filter. 

245— QUININE BITTERS. 

Sulphate of quinine, one hundred and sixty grains ; orange 
peel, cut small, one pound ; cape wine, two gallons ; proof 
spirit, one pint. Dissolve the quinine in the spirit by aid 
of a gentle heat, and pour it over the orange peel. After it 
has been allowed to remain undisturbed in a close vessel 
for two days, add the wine, and stir up well every day for 
a fortnight, then press and filter. 

246— QUININE WINE. 

Sulphate of quinine, one ounce ; citric acid, one and a 



STEWAED AND BARKEEPER'S MANUAL. 



63 



half ounce ; orange wine, three gallons. Dissolve first the 
acid, and then the quinine, in the wine ) allow the solution 
to yemain for seven days in a close vessel, shaking occa- 
sionally ; then filter. A small wine glass of this forms an 
excellent stomachic. 



POPULAR AERATE 33 WATERS. 



247 — LEMONADE. 

This is generally prepared by putting into each bottle 
one ounce of syrup of lemons, and then filling them up with 
aerated water from the machine. 

248— RASPBERRYADE. 

This is made in the same way as the above, merely sub- 
stituting the syrup of raspberry for that of lemon. Many 
attempts have been made to impart to this preparation a 
red color that will be permanent, but no vegetable red will 
withstand the action of acids, and all mineral colorings are 
more or less dangerous. 

249— ORANGEADE. 

In making this, add to each bottle one ounce of syrup of 
orange, and proceed as for lemonade. 

250— AERATED GIXGERBEER. 

A very great variety of methods are adopted in making 
this, but owing to the great difficulty of getting a perfectly 
bright article — one entirely free from milkiness — it will be 
safer for the beginner to follow the old and simple pian of 
drawing from the machine plain aerated water into bottles, 



64 



STEWARD AND BARKEEPERS MANUAL. 



in each of which one ounce of syrup of ginger has been 
placed. Eeceipts for this and other syrups have been given 
in another part of this work. 

251— SPARKLING NECTAR. 

This is simply highly aerated water drawn from the ma- 
chine into bottles containing syrup of nectar. 

252— SPARKLING CIDER. 

This, and a number of similar named beverages (such as 
champagne cider, &c.,) are merely aerated water flavored 
by the addition of pineapple, jargonelle, or other syrup. 



CONCENTRATED FRUIT SYRUPS 



The strength of all the following syrups has been calcu- 
lated solely with a view to the convenience of hotel keepers, 
publicans, &c. They being very different from articles sold 
under similar names, we advise each party to prepare them 
for themselves : and this can be done with little or no trou- 
ble, by making two or three gallons of the simple syrup as 
a stock, from which a pint or two can be taken at any time, 
and flavored with any of the fruit essences as required. 
In summer, one ounce added to a bottle of aerated water or 
soda water, will produce a glass of orangeade, lemonade, 
nectar, or other such beverage as may be required, thus 
obviating the necessity of keeping a stock of each of these 
in bottle. In winter they may be used instead of sugar for 
sweetening hot drinks, such as gin, rum, &c.,to which they 
impart the agreeable flavor of the fruit whose name they 
bear. They are also used as a base for the various acidu- 
lated summer beverages, receipts for preparing which we 
have given further on. 



STEWARD AND BARKEEPER'S MANUAL. 65 

253— SIMPLE SYKUP. 

Eefined sugar, seven pounds ; distilled water, three pints. 
Dissolve the sugar in the water over a gentle fire. 

254— CLOVE SYRUP. 

Quintessence of cloves, thirty drops ; simple syrup, one 
pound. Mix by shaking well up together in a bottle. 

255— RASPBERRY SYRUP. 

Essence of raspberries, two drachms ; simple syrup, one 
pint. Mix. 

256 — STRAWBERRY SYRUP. 

Essence of strawberries, one drachm ; simple syrup, one 
pound. Mix. 

257— PINEAPPLE SYRUP. 

Essence of pineapple, twenty drops ) simple syrup, one 
pound. Mix. 

258 — JARGONELLE SYRUP. 

Essence of jargonelle pears, twenty drops ; simple syrup, 
one pound. Mix. 

259— LEMON SYRUP. 

Tincture of lemon peel, two ounces ; simple syrup, one 
pound. Mix. 

260— ORANGE SYRUP. 

Tincture of orange peel, two ounces ; simple syrup, one 
pound. Mix. 



66 



STEWARD AND BAKKEEPEK, ? S MANUAL. 



261— SYRUP OF NECTAR. 

Essence of nectar, thirty drops ; simple syrup, one pound. 
Mix. 

262— SYRUP OF GINGER. 

Essence of ginger, one ounce ) simple syrup, one pound. 
Mix. 

263— SYRUP OF PEACH KERNEL. 

Eessence of peach kernel, thirty drops ; simple syrup, 
one pound. Mix. 

Sage, mint, ratafia, noyeau, vanilla, or any other syrup 
may be made in like manner with the above ; that neces- 
sary strength being arrived at by adding the essence gradu- 
ally to the simple syrup, till the desired flavor is obtained. 



A.ciclxila,tccl ^liniixieir Beverages. 



One or two ounces (a small wine glass full) of any of the 
following acidulated syrups, added to a tumbler full of iced 
or spring water forms a most delicious and refreshing 
draught in warm weather, or when the palate has become 
vitiated and the stomach heated by the too frequent use of 
alcoholics. 

264 — ACIDULATED LEMONADE. 

Syrup of lemons, one pint; acidifying solution, one 
ounce. Mix. 

265— RASPBERRY VINEGAR. 

Acidifying solution, one ounce ; raspberry syrup, one 
pint. Mix. 



STEWARD AND BARKEEPER'S MANUAL. 67 
266— STE AW BERRY VINEGAR. 

Acidifying solution, one ounce ; strawberry syrup, one 
pint. Mix. 

267— ACCUMULATED ORANGEADE. 

Syrup of orange, one pint ) acidifying solution, one ounce. 
Mix. Proceed in like manner with any of the other syrups. 

268— ACIDIFYING SOLUTION. 

Powdered citric acid, one pound ; distilled water, one 
pint. Dissolve the acid in the water by aid of a gentle 
heat, and filter while hot, through fine muslin. 



MISCELLANEOUS WINES. 



269 — ARTIFICIAL CHAMPAGNE. 

Boil together over a slow fire fourteen pounds of each, 
best lump and moist sugar, in fifteen gallons of distilled or 
rain water ; skim this, and while yet warm pour into a cask, 
to which add two hundred and fifty grains of citric acid dis- 
solved in half a pint of water and a sufficient quantity of 
yeast. Having placed the cask in a moderately cool situ- 
ation, leave it to ferment. Now add, good well boiled sherry, 
not too dry, one gallon ; genuine French brandy, one gal- 
lon ; essence of strawberry juice, half gallon : tincture of 
cochineal, one pint; previously mixed together and filtered. 



ROGUES AND ROGUERIES. 

A aew, revised, and enlarged edition of this work baa 
just been issued, including, in addition to its former ex 
posures of fraud and rascality, fall descriptions of all 
the new humbugs and swindles, so that the work now 
includes all the principal dodges" by which the thought- 
less or unwary are victimised. " Rogues and Rogueries"! 
has been the means of putting thousands upon their guard I 
against the sharpers who so skillfully set their snares, and « 
who so persistently prey upon the* public. Fraud often 
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and most cautious persons cannot always be certain that 
they will not be defrauded. Read this book before you 
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you embark in any scheme, however plausible it may ap- 
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saved the mortification and loss you might otherwise incur. 
All the tricks and traps of great cities, all swindles through 
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" Its perusal will be attended not only with pleasure, but 
with profit." — Jersey City American Standard 

u A valuable and entertaining work on the tricks, traps, 
dangers, and temptations of the great metropolis. * * * 
To the uninitiated in mysteries of life in a large city, the 
* Rogues and Rogueries" will prove of unfailing interest" 
Watchman, Monticello, N. F. 

" New York and other cities are full of traps for the j 

green ? uns," and it is much better to know all about them 1 
than to Incur the liability of buying the knowledge by ex- i 
perience at a high figure. We therefore commend this 
book to the uninitiated. — Yankee Blade. 

Illustrated. 

Price, only Twenty-five Cents. . 



HANEY'S JOURNAL 

FOR 18 7 0. 

A Handsome 16 page, Illustrated Monthly Paper 
of Interesting and Profitable Matter, for 
Everybody in Town or Country. 



Hanet's Journal occupies a field entirely its own, competes with no other 
publication, and while we advise you to give up no accustomed paper to take 
this, we think all can afford the small outlay of 50 cents a year, and we in- 
tend to make it PAY every reader— to " put money in his pocket," as well as 
interest and amuse him. No important change will be made in form or char- 
acter, but we shall aim to make every number just as good as possible ; we 
do not know that we can make a better paper than we have already, if we CAN 
we WILL. Among a few of the articles which will appear in the early num- 
bers of 1870, we may mention : 

THE LANGUAGE OF ANIMALS, a curious and in- 
teresting inquiry, embodying many strange facts and some novel theories, 
presenting much incidental information about Birds, Beasts, &c, which will 
prove highly interesting as well as well worth knowing, whatever may be 
thought of the author's "notions." 

MONEY MAKING^ embracing many things which will aid 
young men and others in the battle of life, presenting openings for enter- 
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PROFESSIONAL ITEMS, improvements in trade pro- 
cesses, new arts, recipes, discoveries, &c. 

GRAVEL WAUL BUILDING AND CON- 
CRETE HOUSES. Practical instructions for this useful, cheap 
and substantial mode of building, which is now attracting so much attention. 
All about it, with engravings, &c. 

PU^^LES, and interesting matters for the Young. We tffjl AA 
shall offer $100 cash for Original Puzzles, in order to obtain the KPXUU 1 
very best for our Puzzle readers. 

M A€rIC, including some of the most marvelous facts of ancient and 
modern jugglers and magicians, startling novelties, as well as more simpler 
ones for amateur conjuring, for home amusement. We shall have contribu- 
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Besides these, there will be a vast amount of interesting Miscellany, items 
for Farmers, Mechanics, Storekeepers, Manufacturers, and the Household. 
Haney's Journal is not a ™ story paper." We believe fact is as interesting as 
fiction, and m lieu of thrilling or sentimental effusions, we shall give curious 
matters from the vast stores of Natural History, Natural Philosophy, Chem- 
istry, Invention and Travel, the whole iUustrated with fine Wood Engravings. 
Though not designed specially for the Young, there is much to interest them, 
and many parents take the paper for the express benefit of their juveniles and 
consider it a good investment. It is a great favorite with boys— and girls too. 

We shall continue our series of Biographies of the Rich Men of the World, 
Bhowmg how they gained their wealth, and furnishing examples and keys to 
success, which cannot fail to prove useful to young men. Our exposures of 

HUMBUGS AND SWINDLES, 

which have already proved so popular and beneficial, will be kept up regu- 
larly, the author of the celebrated book "Rogues and Rogueries" being spe- 
cially engaged to investigate thoroughly, and fully show up all HUMBUGS 
as they are put in operation. Quack Doctors, Patent Medicines, and some 
grand schemes of imposition are now under investigation. We anticipate 



highly interesting developments. Our Notices to Correspondents will give a 
vast amount of interesting matter, just what people want, solving difficul- 
ties, and aiding our readers in their troubles. The answers are carefully pre- 
pared by competent persons. 

Haney's Journal is not a "cheap" paper, Though furnished at a low 
price, it is a costly paper to make, no pains or expense being spared to make 
it as good as possible, and merit the high favor it already enjoys. Our large 
circulation enables us to give each reader, at a small price, what costs us very 
much. Competent persons are employed upon each department, and in every 
respect the Journal will be first-class, and even if " only fifty cents a year," 
it is no " ax-grinder" advertising sheet, or trashy «« scissors-and-paste" affair. 
It is not sectional or local, but designed for general circulation, and we en- 
deavor to exclude matters of only restricted interest. 

We don't want anybody to take Haney's Journal out of charity, but if you 
think it will pay you, we should be most happy to have you try it by sub- 
scribing for 1870. Remember, 

ONLY £50 CENT8 JL 



WSiat ROBERT BONNER thinks of Haney's Journal : 

THE TROTTING HORSE AND HOW TO TRAIN HIM, is the title of a 
series of very interesting and instructive articles, by John Elderkin, now in 
course of publication in Haney's Jounral. They are alone worth the price 
of the publication. — New York Ledger, Oct. 16th. 

What JAMES FARTON thinks of Haney's Journal : 

"I was one of your "pioneer" subscribers, and when years ago, I sent 
the money for my subscription, I predicted the success of Haney's Journal. 
I knew the public would appreciate a paper of such real excellence, and I am 
pleased to know I have proved a true prophet. I consider the Journal of to- 
day even better than in those early days, good as I believed it then." 

[James Parton. 

We might add many commendations from many sources — from those who 
have MADE money from its information, from those who have SAVED money 
through its exposures of humbugs, and from many who have derived pleasure 
and instruction from its pages. 



jggplf there is a newsdealer in your vicinity we prefer you should get the 
Journal of him. He will get it for you if requested to, even if he does not 
keep a supply on hand. The price is 5 cents a copy. If any trouble is ex- 
perienced in getting the Journal of dealers, the subscription price — 50 cents — 
may be sent us and the paper will be sent one year. In all cases where speci- 
mens are desired, the price must be sent. We send no gratuitous copies. No 
" premium lists" and but very slight inducements to club-raisers. Subscrip- 
tions may commence with any number — back numbers from January can be 
supplied, as we have complete electrotype plates. 

JESSE HANEY & CO., PuMisliers, 

119 NASSAU STREET, NEW YORK. 
jggj^Dealers supplied at regular trade prices, by the news companies and all 
wholesale houses. The Journal sells steadily and quite largely in many lo- 
calities. 



Sample of " Opinions of the Press : 99 

Haney's Journal. — This handsome periodical still pursues the even tenor 
of its way, furnishing its readers with a wonderful amount of interesting and 
valuable matter at a wonderfully small price. It has concluded the impor- 
tant series of papers on " Slow Horses made Fast," and continues in the No- 
vember number its sketches of " Rich Men and How they Became so." * 
* * * A sleepless enterprise, ransacking every region of literature, art 
and science, for novelties, is the secret of the very successful management of 
Haney's Journal. Engravings of superior excellence are strewn through its 
sixteen pages in lavish profusion, and form one of the chief attractions. For 
the younger portion of its constituencv there is a well-conducted puzzle de- 
partment and miscellany.— Newark, (iV. J,) Daily Advertiser, Nov. 2d, 1869. 



1 3 TTANEY'S GUIDE TO AUTHORSHIP, A 

as • JLX. valuable aid to all who desire to engage in literary 
pursuits of any kind, for pleasure or profit. Containing 

0 'a? w concise and practical instruction in the various kinds of 
fl ^ ^ P r °se and poetic composition ; sensible advice on all points 

> ° fl "g where difiiculty is usually encountered by inexperienced 

• >w g 3 writers ; hints for overcoming natural defects and achieving 

S - Jj success ; in short sound and useful information on the 

! ^ § "£ various subjects pertaining to the art of authorship. The 

frv3 & book also contains chapters on proof reading, punctuation, 

jg editing, estimates of the cost of printing and publishing, 

bo^o preparation, value, and disposal of MS., copyrights and 

9 § Z legal rights of authors and publishers, and other matter 

§ S B useful to professional and amateur writers. SO cents* 

s-af 

||| "OHONOGRAPHIC HANDBOOK, FOR 

2o « -B- self instruction in the modern, perfected and simpli- 

p,'§ © fied art of shorthand writing as practised by practical re- 

=3 ^ porters. This is the only cheap book teaching shorthand 

* g § as at present used, with the recent improvements. The old 
difficulties and contradictions are done away with, and the 

d | © learner has only a fractional part of the labor involved in 

2 o learning the old, and now seldom used, methods. Phono- 
§ © "» graphy is useful to every person, and no one having any 
£ "§ § spare time should fail to learn it. 25 cents. 

1 2 | 

o P< 



I^OMMON SENSE COOK BOOK, a reliable 



s3 jg © V-/ guide for the preparation of a wide range of dishes 

* 4§ *j> suiting all tastes and all purses. One decided attraction is 

£ g .3 the number of delicious but inexpensive preparations which 

© © are included in the work. It is free from those errors so 

3 «p£ common and so aggravating in many even high priced 

P j§ books, and the proportions of ingredients are carefully giv- 

v£ en, as well as their manipulation and proper serving up. 

g c3 £ The book contains a very large amount of matter for th© 

•° ® * price, and even if you already possess a good cook book, 

g "1 .3 you cannot fail to find many things in this one amply worth 

©ttf the price. 30 cts. 

£^•3 ~ 

% <a> ■ ■ ■ 

|l| XTANDBOOK OF VENTRILOQUISM, and 

0 g JLJL how to make the Magic Whistle. J 5 cts. 

" Really a valuable aid."— 5osfon. JT^e World.—" Will 

-2 •§» enable any one to produce the most wonderful vocal illu* 

j § g sions." — iV". Y. >liZas. 

'I s § JESSE HANEY & CO., 119 Nassau-si, N. Y. 



|S| l^AD MEMORY MADE GOOD AND A 

^ "g '-g Good Memory Made Better. This little volume will 
show now to systematize and train the Memory in such a 
manner that figures, dates, facts, names, and in short almost 

N * g © everything that it is desired to recollect may be remembered 

, j£ *2 £ with ease. The method is not very difficult to learn, and 

g«® by its aid the most wonderful power of memory is acquired. 

■§ d S The power is astonishing to those who do not know its secret 

bo 8 3 The following items, among its contents, will give an idea 

g g a of the scope of this work : How to remember any number 

c a $ of words after one reading ; how to remember a series of 

£ % % words from different pages of a book, so as to be able to tell 

© g the page ; how to remember figures generally ; how to 

"S 2 >» repeat a hundred figures, selected at random, after hearing 

bc - £' a them once; how to remember dates; how to remember 

© & ^ poetry, prose, reporting, extempore speaking, chapters and 

^ g -g verses from the Bible ; remembering a variety of errands, 

ee «m messages, etc., latitudes and longitudes, etc. Memory ap- 

gj plied to chemistry, grammar, geography, botany, with 

-fl ® 8 other studies. Training the memory; "stage memory;" 

£j ^ § impaired memory ; and many things of interest on the sub« 

© a> ject. The foregoing gives but a slight outline of the con- 

«*» £ jfj tents of the work, which will be found a valuable one for 

cs © 22 all who desire to improve their memories. Teachers will 

^ ^ o find it of great assistance in their profession, and students, 

§ cs m especially when preparing for examination, will find it a 

^ valuable aid. The information in regard to "speaking 



&<^*p without notes" will often save clergymen, lecturers, and 

§h S speakers, much tedious preparation and materially assist 

•° > n them in their delivery. This work is written in simple style 

£ <J so as to be easily understood and everything is made per- 

£ © fectly plain. Even children can be taught the method, 

o J «' After instructing his readers 1 ' how to rememb er, " the author 

g tells them "how to forget," and though this last accom- 

ce 5 & plishment is given more as a curiosity in memory it may 

S no 2 some time be of use. 15 cts. 



® 03 .-S 



|| TTANDBOOK OF DOMINOES. — THOSE 

© » JlA who have hitherto looked upon Dominoes as a very 
ft o ^ tame source of amusement will be surprised on reading this 
r little book, to find how many different games may be played 
and how much real enjoyment is to be derived from Domi- 
noes, which, when properly understood, admit of nearly as 
>»cb | much variety as do cards. The Handbook is the only work 
^ ^ which gives descriptions and full directions for playing ell 
<J ^ § games of Dominoes, inclding all those recently invested, 
\ © § and the very popular European ones. 15 cts- 

JESSE HANEY & CO., Publishers, 



« £ © 

a * £ 



£ # 119 Nassau street, New York 



ART OF TRAINING! ANIMALS; 

A complete guide for amateur or professional trainers, explaining the most 
approved methods of the most celebrated and successful trainers, thoroughly 
initiating the reader into ail the secrets of the profess: an, exposing various 
bogus "charms," &c, sold to the credulous at high prices, a ad telling, in 
fact, everything connected with the art of breaking, taming, and training all 
tinds of animals. It includes a new and improved method of horse and colt 
breaking, selection of horses, management of farm animal3, watch and sport- 
ing dogs, and a complete, system of teaching all Circu3 Tricks. Besides all 
these, it has a chapter on Snake Charming, chapters on Singing, Talking, and 
Performing Birds, including information which is alone worth the price of 
the book to any bird owner. 

An Idea of the book may be gleaned from the following partial synopsis of a 
few eft le chapters : 

Horse Taming and Horse Training. — How to^manage a horse, conquering 
vicious and breaking wild horses, kindness and firmness, curing stubborn 
disposition, the tamers tools, to teach a horse to stop, to teach a hore to back, 
to make a horse follow you, to stand without holding, whip training, to drive 
without bit or bridi* to cure balky horses, to prevent harnessed horses run- 
ning away, to instantly stop a runaway horse. 

Trick Horses. — Appliances used in teaching tricks, to teach ahorse to sit up, 
to kick at command, to answer questions, to jump, to stand erect, to " pirou- 
ette," pedestal feat, to kiss, to fetch and carry, to find hidden articles, to select 
chosen card, to fire pistol, to dance, to eat a* table, to play hand-organ, to 
feign lameness, to walk over you, &c. 

Performing Dogs. — Simple tricks and training, to teach him his name, to leap, 
to walk erect, to dance, to jump rope, to sit and lie down at command, to 
beg, to give his paw, to sneeze, to speak for it, to fetch and carry, to bring you 
his tail in his mouth, to stand on a ball and roll it up and down a plank, to 
walk on stilts, to go up and down a ladder, to stand on his head and walk on 
fore legs, to "sing," lump of sugar trick, to feign death. 

Wonderful Feats of Dogs. —Celebrated canine performers of the world, to 
teach dogs the alphabet, to select from a number of articles any article called 
for, to place any article in any place directed, or give it to any designated per- 
son, to eat any article of food and leave any other, aa he may be ordered, to 
play dominoes, " Munito" and iC Mile. Bianca," their wonderful performan- 
ces, how they were really achieved, tricks of exhibitors, as well as tricks of per- 
formers, real education vs. clever deception, full details of training, canine 
actors. 

And over twenty other chapters. Gives more information about training 
animals in a single chapter than any other entire work. It is cram full of eturiea 
and anecdotes about celebrated performing animals, and is a most interesting 
and readable book, even to tlaose who care little for the mere secrets aiid in- 
structions. Over £500 largo 12 mo. pages, and ever 60 illustrations. Only 
50 cents in paper covers, and $1.00 in cloth binding. 

Just published, and may be had cf all booksellers, or by. mail, post-paid, on 
receipt of price. T/ ade supplied by News Companies and wholesale houses. 

JESSK HAIEf Si CO., 119 Nassau St., New Yorls. 



*« Every man who owns an animal, from a horse to a canary bird, sh^'ild haye 
a copy. It will teach him more in a M eek than he could learn in a-Mlo-Jime with- 
out it. . . .No more acceptable book could be put into the hands \,t boys who Jive 
in the country. . . .It will at ence take its place as astandard work . . . We do not 
know of a book better worth the price asked for it."— New York Evening JPrtss. 

•• It seems to be a guide not only to teaching the more intelligent of the dumb 
beasts good tricks, but also of breaking them of bad ones." — Prov Morn. Herald. 

• 4 It is highly spoken of by those capable of judging.'* — Chicago Eve. Journal. 

" Will commend itself to most readers interested in animals." — Boston Even- 
ing Traveler. 

k< The anecdotes are quite amusing, and will entertain both old and young."— ■ 
Advance, Chicago, 

« The general method reccmmen led is reasonable." — Brooklyn Daily Eagle. 

s> A more complete manual of toe art of animal training than this would be 
difficult to imagine."— JV. Y. Evening Express. 

« 4 The teachings are very clear, and the illustrations numerous, leaving nothing 
in the dark " — American Union. • 

lt With all its precision, it is by do means a purely didactic work, but mingles 
with its clear directions a number of pleasant facts, pleasantly toid "—Day Book. 

ii xhe courses commended must end ia success."— Flag of Our Union, 



ART OF TRAINING ANIMALS; 

Ac naplete guide for amateur or professional trai l r--, explaining the most 
approved methods of tie most celebrated aid successful trainers, thoroughly 
initiating tiie reader into ail the secrets of the profession, exposing various 
bogus "charms," &c, sold to the credulous at high prices, aid telline, in 
fact, everything connected with the art of breaking, taming, and training all 
kinds of animals. It includes a new and improved method of horse a.id colt 
brewing, selection of horses, management of farm animals, watch and sport- 
ing dog 3, and a complete, system of teaching all Urcus Trick?. Besides all 
the*e, it has a chapter ou Snake Charming, caapters 01 Singing, Talking, and 
Perfjrmin^ Birds, including information which is alone worth the price of 
the book to any bird o-vner. 

V \ I lea of the bo )k may be gleaned from the following partial synopsis of a 
few oft e chapters : 

Horse Taming and Horse Training. — How to "manage a horse, conquering 
vicious and breiking wild horses, kindness and firmness, curing stubborn 
disposition, the tamers tools, to teach a horse to stop, to teaca a ho re to back, 
to make a horse follow you, to stand without holding, whip truniug, to drive 
without bit or brid> to cure b Iky horses, to prevent harnessed horses run- 
ning away, to instantly atop a runaway horse 

Trick Horses. — Appliances used in teaching tricks, to teach ahorse to sit up, 
to kick at command, to answer questions, to jump, to stand erect, to " pirou- 
ette," pedestal feat, to kiss, to fetch and carry, to find hidden articles, to select 
chosen card, to fire pistol, to dince, t) eat at table, to play hand-organ, to 
feign lameness, to w*lk over you, &c. 

Performing Dogs. — Simple tricks and training, to teach him his name, to leap, 
to walk erect, to dance, to jump rope, to sit an I lie down at command, to 
beg, to give his paw, t :> sneeze, to speak for it, to fetch and carry, to bring you 
his tail in It's mouth, to stand on a bill and roll it up and down a plank, to 
walk on stilts, to go up and down a ladder, to stand on his head and walk on 
fore legs, to "sing," lump of sugar trick, to fngn death. 

Wonderful Feats of Dogs. — Celebrated canine performers of the world, to 
teach dogs the alphabet, to select f rom a number of articles any article called 
for, to place any article in any place directed, or give it to any designated per- 
son, to eat any article of food and leave any other, a-j he may be orlereo, to 
play dominoes, " Munito" and " Mlie. Bianca," t ieir wonderful performan- 
ces, how they were really .'chieved, tricks of exhibitors, as well as tricks of per- 
fo-m^rs, real education vs. clever deception, full details of training, canine 
ac ors. 

And over twenty other chapters. Gives more information about training 
animals in a single chapter than any other em >re work. It i i cram full of sturies 
and anecdotes about celebrated performing animals, and is a most interesting 
and readable book, even to those who cire little for the m^re secrets aLd in- 
structions. Over 200 large 12 mo. pnges, an t ever 60 illustrations. Only 
50 cents in paper covers, and $1.00 in cloth binding. 

Just published, and may be had of all booksellers, or by mail, post-paid, on 
receipt of price. T ade supplied by News Companies and wholesale houses. 

JESSE HANEY <& CO., 119 Nassau St., Now York. 

" Every man who owns an animal, from a horse to a canary bird, should have 
a copy. It will teach him more in a week than he could learn in a "'.o-time with- 
out it. . . .No more acceptable book could be put into the han J* „ A boys who live 
in the country. . . .It will at ence take its place as astandaru wor'i . We do not 
know ot a book b8tter worth th3 price aMcel for it.'' — New York Evening Press. 

* It seems to be a guide not only to teaching the mo .e intelligent of the dumb 
beasts good tricks, but also of breaking them of b id ones. 1 '— Prov Morn. Herald. 

' It is highly spoken ot by fiose capabl ) of judging. ' — Chicago Eve. Journal. 
u Will commend itself to most readers interested in animals." — Boston Even- 
ing Traveler. 

The anecdotes are quite amusing, and will entertain both old and young." — 
Advance, Chicago. 

« Tne general method reccmmen led is reasonable." — Brooklyn Daily Eagle. 

• A. more complete manual of tne art ot animal training ihan this would-be 
difficult to imagine." — iV. Y. Evening Express. 

"The teachings are very clear, and the illustrations numerous, leaving nothing 
in the dark " — American Union, 

With all its precision, it is by no means a purely didactic work, but mingles 
with its clear directions a number of pleasant fact^, pleasant y to d '' — Day Book, 

k *The courses commended must end in s-uccess." — Flag of Our Union. 

" Evei those who do not sesic it for its mfo-mation, will find it ve y agreeable 
to rebd."--Provilenc6 Press, 

'< A large vane ty of information, truly. ^ *)» embodied in a si.igle bom, 1 ~» 



JESSE HANEY & CO., 119 NASSAU STREET, NEW YORK, 

Will send, post paid, on receipt of pi ice, my of the following 1 Good Books, or 
they maybe ordered through any bookseller or newsdealer. 

Guide to Authorship.— A practical instructor in all kinds of 

literary composition, prose and verse, with all kinds of useful information on such 
points as writers, whether experienced or not, generally desire assistance. It in- 
cludes punctuation, proof-reading, editing, preparation of MS., and its value and 
disposal, copyrights and customs in the trade, publis .ing and estimates for getting 
up books, pamphlets, sheet music, <fcc, with a vast amount of sensible and valuable 
information, just what writers want, and will save them time and money, to be had 
nowhere else. Enlarged and revised. Cloth, $1.00 ; paper covers,, 50 cts. 

Phonographic Handbook.— An entirely new work for self-in- 
struction in the modern improved system, used by practical reporters in the courts 
of law and on the newspapers. It unites simplicity with thoroughness. 25 cts. 

Secrets Worth Knowing. — A guide to the manufacture of 

hundreds of useful and salable articles, including patent •medicines, perfumery, 
toilet and dental, articles,, and • many others easily made at trifling cost and selling 
readily at large profits, with many manufacturers' secrets; &c. &5 cts. 

Hogues and B,ogueries. — An exposure of the snares and pitfalls 

of the great metropolis, and the multitude of devices for entrapping" the unwary, 
including many of the operations practiced in other cities, and swindles through the 
mail. New, revised, and enlarged, illustrated edition now ready and selling by 
thousands. An interesting as well as instructive book. &5 cts. 

Watchmakers' and Jewelers' Manual. — Giving the latest and 

most approved secrets of the trade, embracing watch and clock cleaning and repair- 
ing, tempering in all its grades, making tools, compounding metals, soldering, plat- 
ing, &c, with plain instructions for beginners, &c. 25 cts. 

Painters' Manual. — Giving best methods and latest mprove- 

ments in house painting, sign painting, graining, varnishing, polishing, staining, 
gilding, glazing, silvering, Grecian oil-painting, Chinese painting, Oriental painting, 
&c. Also, principles of glass staining, harmony and contrast of colors, with philoso- 
phy, theories and practices of color, <fcc, &c. 50 cts. 

Horse S hoars 1 Manual. — Giving plain, practical directions witli 

numerous illustrative engravings. Includes preparation of foot, choice of shoes and 
their preparation, fitting, filing, nails and nailing, shoeing with leather, cutting, 
removing, &c, &c. Contains much that every horse ow r ner should know. cts. 

Soap Makers' Manual. — A practical instructor in the manufac 

ture of plain and fancy soaps, hard and soft soaps, washing fluids, medicinal soaps. 
&c, for the guidance of families and manufacturers. Has exposures of the adulter- 
ations practiced, and illustrations of most approved machinery for those desiring to 
operate medihm sized soap works. Has the best English, French and German for- 
mulas. . 25 cts. 

Bad Memory Made Good and a Good* Made Better. — 

Shows how a wonderful power of memory may be acquired by a simple art, readily 
learned and enabling its possessor to achieve feats incomprehensible to those ignoran* 
of the secret. It will be of great assistance to teachers, pupils, and professiona l men 
generally. Clergymen and speakers will save much time by its chapter on Speaking 
AVithout Notes, as will students preparing for examination. 15 cts. 

Nightside of New- "York.— -This is the book after which the 

costly subscription books, treating of New York, are modeled. It gives about all the 
really interesting matter to be found in these books. To those curious to know how 
The great city looks and acts after the lamps are lighted, this book will prove highly 
interesting-. Sensational but truthful. Illustrated. ^5 cts. 

Home Hecreations. — A collection of amusing games, pleasant 

I diversions nnd other entertaining matters for juvenile parties, or the home circle. Jt 
: shows t lie young people how to amuse themselves and young companions. 25 cts. 

I Handbook of Ventriloquism. — A little work explaining all the 

mysteries and really teaching the art. Also tells how to make the Magic Whistle for 
imitating birds, animals, &.c. 15 cts. 

Comicalities, by Orpheus C. Kerr.— A capital work by this 

very popular American humorist. 150 illustrations. 25 cts. 



